Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 12 of 73 + 13                                                           
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:30 
 To   : All                                                                     
 Subj : 803 871-9771 001                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
---------- Recipe via Meal-Master (tm) vv7.04

      Title: Hungryman's Stew with Venison
 Categories: Venison, Stew
   Servings:  6

      3 lb Venison                             2    Onions, chopped
      3 tb Worchestershire sauce               2 lb Potatoes
      1 cn Green beans                         1 cn Wax beans
      1 cn Corn                                1 lb Carrots, sliced
      2 qt Water                               2 ts Seasoned salt
      1 ts Pepper                              2 ts Oregano
      2 ts Garlic powder                       4 tb Cornstarch

  Cut venison into chunks. In a large stew pot, lightly brown venison with
  chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add
  potatoes, green beans, wax beans, corn, carrots, water, seasoned salt,
  pepper, oregano, and garlic powder.

  Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 1/2
  to 3 hours. For last 1/2 hour, take some juice from the stew pot, add
  cornstarch. Stir until dissolved. Add back into mixture.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Country Style Venison Stew
 Categories: Venison, Stews
   Servings:  6

    1/2 lb Bacon or salt pork                  2 lb Venison steak
      4 tb Flour                               6 c  Water or beef stock
      1 lg Tomato, chopped                     2 md Carrots, sliced
      2 md Stalks celery, sliced               2 md Potatoes,in 1" cubes
      1    Dozen small white onions            1 tb Chopped parsley
      1 c  Fresh green peas                         Salt and pepper to

                                                    taste

  Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
  Remove and set aside.

  Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon
  or pork drippings. Stir in flour. Lower heat and let brown 2-3 mitutes,
  stirring several times. Add liquid and let it simmer 1 hour or more until
  venison begins to get tender, add more liquid as necessary.

  Add all the other ingredients, except peas, and continue to simmer to a
  thick stew. Simmer peas in a separate pan until done. Strain and spoon over
  or around stew when served. Great accompanied by buttered corn muffins and
  a salad.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Roast Venison with Wine
 Categories: Venison
   Servings:  1

  7 1/2 lb Boned leg of venison roast          9    Bacon slices
      1 ts Salt                              1/4 ts Dried thyme leaves
    1/4 ts Chopped onion                       1    Clove garlic, minced
    1/4 c  Lemon juice                         1 c  Beef broth
      1 c  Burgundy wine

  Preheat oven to 500F. Arrange 6 bacon slices on inside surface of roast.
  Roll up and tie securely. Place 3 bacon slices across the top. Place roast
  on rack in shallow roasting pan. Sear in oven 15-20 minutes.

  Remove roast from oven. Lower temperature to 375F. Combine remaining
  ingredients. Pour over roast; cover with foil. Roast, basting occasionally
  with pan drippings 2 1/2 - 3 hours, or until meat is tender. Remove. Makes
  15-20 servings.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Duck With Honey and Curry
 Categories: Duck
   Servings:  1

      1    Duck                                1    Whole onion, peeled
      1 tb Honey (1/3-cup)                     2    Whole cloves
      1 tb Curry powder                             Salt and black pepper

  Wash the duck, pat dry, then salt and pepper it inside and out. Stick the
  whole cloves in the onion and insert into the cavity. Mix the honey and
  curry powder.  Pre-heat oven to 375 degrees. Roast duck for 45 minutes,
  then baste with honey-curry mixture every 10 minutes for another 40 to 50
  minutes, then serve.

  This recipe also works great with chicken (omit the cloves).

-----

---------- Recipe via Meal-Master (tm) vv7.04

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 13 of 73 - 12 + 14                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 002                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Crock Pot Venison Stew
 Categories: Venison, Stews
   Servings:  6

      2 lb Venison cubes                     1/2 c  Chopped onion
      3    Stalks celery, diced                1 tb Parsley, chopped
      2    Cloves garlic, minced             1/2 c  Dry red wine
    1/2 c  Water                                    Salt and pepper to taste
      1 c  Tomato sauce                             Oregano
      2 tb Oil                                      Basil

  Brown meat in oil. Place celery and onion at the bottom of the crock pot.
  Add browned meat and remaining ingredients. Cook on low for 7-10 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Supreme
 Categories: Venison
   Servings:  4

      7 sm Venison steaks                      4    Stalks celery, chopped
           Salt and pepper                 1 1/2 ts Garlic powder
    1/2 c  Oil                             1 1/2 c  Water
      1 lb Pork sausage                      1/2 c  Parsley
      2 lg Onions, chopped                   1/2 c  Green onion tops, chopped
      1    Bell pepper, chopped                1    Red apple, peeled & chopped

  Season venison with salt and pepper.  Brown in a large skillet in hot oil.
  Remove venison, and add pork sausage.  Brown.  Then add onion, bell pepper,
  celery and garlic powder.  Cook until onions are clear.  Return venison to
  pot and add water.  Simmer until venison is tender, about 1 1/2 hours. Add
  parsley, green onion tops and apple.  Cook for 10 more minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison-Bacon Rolls
 Categories: Venison
   Servings:  4

      8    Venison steaks                      3    Beef boullion cubes
      8    Strips of bacon                     2 c  Boiling water
           Salt and pepper                     1 tb Parsley
      1    Garlic clove, minced              1/4 ts Marjoram
      1 md Onion, chopped                    1/4 ts Dry mustard
           Flour

  Pound steaks until thin enough to roll.  Fry bacon strips until done but
  not crisp.  Lay bacon on steaks.  Sprinkle with salt, pepper, minced garlic
  and a few chunks of chopped onion.  Roll steaks and dredge in flour. Brown
  in bacon grease.  Remove and drain grease.  Mix 2 boullion cubes with 2
  cups boiling water.  Stir until dissolved.  Add parsley, marjoram, dry
  mustard and rest of onion.  Pour into skillet and add the venison rolls.
  Simmer until tender, approximately 1 1/2 hours.  Serve with the sauce.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Barbecueed Venison
 Categories: Venison, Barbecue
   Servings:  5

      1 lb Venison, cut to thin slices              Red pepper
    1/3 c  Cooking sake (rice wine)                 Other spices (optional)
    1/3 c  Vinegar                                  Teriyaki sauce
    1/3 c  Soy sauce

  Marinate venison about 20 minutes in a marinade of sake, vinegar, soy sauce
  and spices.  Use more vinegar if venison has a strong "Gamey" taste.

  Grill the slices of venison over a charcoal grill.  A grill made of chicken
  wire mesh is fine in that the slices of meat will not fall down between the
  rods.  Dip the cooked meat in teriyaki sauce if you prefer. Serve with
  rice.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Mustard Fried Venison
 Categories: Venison
   Servings:  5

      6    Venison loin steaks or chops        2 tb Dijon style mustard
           Seasoned salt                       1 ts Horseradish
           Pepper                            1/4 c  Olive oil

  Wash steaks, pat dry.  Season with salt and pepper.  Combine mustard and
  horseradish.  Spread this mixture on each side of steaks, to cover.  Fry in
  hot olive oil.  Poke with fork and as soon as juices run clear, the steaks
  are done.

-----

---------- Recipe via Meal-Master (tm) vv7.04

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 14 of 73 - 13 + 15                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 003                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Deer Logs - With Cheese
 Categories: Venison
   Servings:  4

      4    Venison steaks                      1 ts Italian seasoning
      1 c  Ricotta cheese                    1/2 ts Basil
      1 c  Mozzarella cheese                   1 c  Onion, diced
    1/4 c  Cream cheese                        1 ts Lemon juice
  1 1/2 ts Garlic

  Combine all ingredients except steaks.  Spread mixture on steaks and roll
  up like a log.  Insert toothpick to hold together.  Place in covered
  greased pan.  Bake at 300 degrees for 45 minutes.  Serve.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Steaks In Wine
 Categories: Venison
   Servings:  2

      2 sm Venison steaks                           Garlic salt
      1 tb Butter                                   Basil
           Dash of fennel                           White cooking wine

  Melt butter in frying pan over medium heat.  Put steaks in pan and add
  fennel, garlic salt and basil.  Cook for 5 to 10 minutes or until done to
  your liking.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Shanks In Wine
 Categories: Venison
   Servings:  4

      4    Venison shanks                    1/4 c  Green onions, sliced
           Salt and pepper                   1/4 c  Fresh parsley, chopped
      1 c  Water combined with 3/4 cup         1    Garlic clove, minced
           Marsala or Madiera wine           1/4 ts Rosemary
    1/2 lb Fresh mushrooms, sliced

  Season shanks with salt and pepper and place on a greased baking pan. Bake
  uncovered at 325 degrees for one hour or until browned, turning once. Pour
  off all fat, if any.  Pour half the wine and water mixture over the shanks,
  cover, and bake for one hour or more.  Sprinkle the shanks with the
  mushrooms, green onions and parsley.  Combine the remaining wine and water
  with the garlic and rosemary and pour over the shanks, again cover and bake
  at 400 degrees for 30 minutes.  Serve and spoon the sauce mixture over
  them.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Brush Creek Tenderloin
 Categories: Venison
   Servings:  3

      1 lb Venison tenderloin steaks,          2 ts Worcestershire sauce
           Butterfly cut                       1 cn 16 oz. whole stewed tomatoes
      2    Slices of bacon                          -OPTIONAL-
           Dash of meat tenderizer             1 cn Red kidney beans (optional)
           Favorite breading mixture                Salt, pepper and garlic
    1/2    Onion, diced                             Powder
    1/2    Green pepper, diced

  Beat steaks with mallet and sprinkle with meat tenderizer.  Bread
  tenderized steaks with favorite mixture of breading.  Fry 2 slices of bacon
  in skillet until they are crisp and crumble.  Fry butterfly steaks for 16
  to 20 minutes until done.  Add diced onions, green pepper and
  Worcestershire sauce after meat has browned.  Add stewed tomatoes to
  skillet along with kidney beans if desired.  Add small amount of garlic
  powder and salt and pepper.  Cook for 10 to 15 minutes covered.  Stir as
  needed to prevent burning.  Serve.  Excellent over noodles or rice.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Baked Venison Steak
 Categories: Venison
   Servings:  5

      3 lb Boneless venison steaks             2 cn Water
    1/4 c  Oil                                      -ADDITIONAL-
      1 md Onion, chopped                           Garlic salt
      1 c  Celery, thinly sliced                    Celery salt
      1 c  Mushrooms, sliced                        Pepper
      2 cn Cream of mushroom soup                   Flour
      1 cn Cheddar cheese soup

  Cut venison steaks 1/2 to 3/4-inch thick, cut in small sizes.  Sprinkle the
  meat lightly with garlic salt, celery salt and pepper.  Flour meat and
  brown on both sides in 1/4 cup oil.  When meat is brown, place in baking
  dish or pan large enough to hold all items.  Spread meat evenly over bottom
  of pan.  Spread onion, celery and mushrooms over meat.  In a separate dish
  or bowl, add cream of mushroom soup, cheese soup and water. Mix well and
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 15 of 73 - 14 + 16                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 004                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
pour over meat and vegetables.  Bake at 350F for 1 1/2 to 2 hours, or until
  the meat is tender.  Serve with your favorite vegetable and salad.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Bow Bender Delight
 Categories: Venison
   Servings:  2

      1 lb Venison loin                        5    Dashes minced garlic
      1    Bell pepper, chopped              1/4 c  Water
      1    White onion, chopped                     Salt and pepper, to taste
      4 oz Mushrooms

  Cut loin into small steaks 1/4- to 1/2-inch thick.  Brown in butter on high
  heat setting.  Reduce heat.  Add balance of ingredients and simmer for one
  hour.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Barbecue Venison Chops
 Categories: Venison, Barbecue
   Servings:  4

     20    Venison chops                       4    Pats of butter
      6 oz Beer                                2 oz Garlic
      1 lg Onion, chopped

  Place aluminum foil on hot grill with sides foled up, so there is no runoff
  of juices.  Place chops on foil.  Add beer, chopped onion and butter.
  Sprinkle garlic salt on chops each time you turn them.  When chops are
  done, remove foil from grill.  Place chops back on grill and sprinkle with
  garlic salt each time you turn them until charcoal black.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Brochettes
 Categories: Venison
   Servings:  6

      6    Venison cutlets, 1/2-inch           8 oz Whipped cream cheese
           Thick                               6    Slices bacon
      6    Green onions, chopped

  Place the cutlet between waxed paper and pound it thin with a malet or flat
  side of a cleaver.  It shuld be about 1/8-inch thick.  Chop the green
  onions and mix them with the cream cheese.  Spread the mixture over the
  cutlet and roll the cutlet up.  Wrap a slice of the bacon around each one
  and place them in a baking pan seam side down.  Bake at 350F for 30
  minutes.  Don't be concerned if some of the filling cooks out.  Next, turn
  on the broiler to brown the bacon.  This should only take a couple of
  minutes.  Serve with a dry win and crusty Italian or French bread.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Marinade
 Categories: Venison, Marinade, Barbecue
   Servings:  4

  1 1/2 lb Venison, sliced or cubed        1 1/2 ts MSG
    1/4 c  Soy sauce                         1/2 ts Pepper
    1/2 c  Water                               3 tb Sugar

  Mix ingredients together.  Pour over meat.  Refrigerate at least 24 hours.
  Can marinate 3-4 days.  Broil or barbecue.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Crab Apple Venison Roast
 Categories: Venison
   Servings:  6

      5 lb Venison roast                     1/2 c  Lemon juice
      1 ts Salt                              1/4 tb Allspice
      1 tb Pepper                            1/2 c  Butter
    1/2 lb Bacon slices                      1/2 c  Crab apple jelly
      1 c  Orange juice

  Season roast with salt and pepper.  Cover with bacon slices.  Sear meat at
  450F for 15 minutes.  Reduce heat to 250F for another 15 minutes per pound
  of roast.  Baste frequently with a blend of 1/2 cup orange juice and
  allspice.  About 30 minutes before roast is done, remove bacon.  Make glaze
  from butter, 1/2 cup orange juice and crab apple jelly.  Continue basting
  meat with glaze, uncover until done.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Cranberry-Venison Pot Roast
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 16 of 73 - 15 + 17                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 005                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Categories: Venison
   Servings:  7

      4 lb Venison roast *                   1/4 ts Powdered cloves
      2 c  Cranberry juice cocktail            1    Onion. sliced
      2 tb Cooking oil                              -ADDITIONAL-
      1 cn Whole cranberry sauce                    Flour for dredging
      1    Garlic clove, minced                     Salt and pepper

  Marinate venison in cranberry juice for 4 hours.  Save marinade.  Dust meat
  with flour, salt and pepper.  Brown well on all sides in hot oil in a heavy
  kettle.  Add whole cranberry sauce, 1 cup marinade, garlic, powdered
  cloves, onion and cover.  Simmer 3 1/2 hours or until tender.  Skim fat
  from gravy.  Thicken pan juices if needed.

  *  Chuck or rump is best.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Roast Sauce
 Categories: Venison, Sauces
   Servings:  5

      4 lb Venison roast                       1 tb Soy sauce
      4    Carrots, diced                    1/2 ts Pepper
      4    Med. potatoes, diced              1/4 ts Salt
      1 cn 8 oz tomatoes                     1/4 c  Honey
      3 tb Brown sugar                         1 ts Tobasco
      1 tb Mustard                           1/2 ts Onion powder
      3 tb Worcestershire sauce              1/2 ts Garlic powder

  Place roast in foil-covered pan.  Arrange cut carrots and potatoes. Combine
  remaining ingredients in a blender.  Pour sauce over roast.  Cover with
  foil and cook for three hours at 325F.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Stuffed Venison Neck Roast
 Categories: Venison
   Servings:  7

      1 lg Venison neck                        3    Eggs
  1 1/2    Loaves of dried bread               2    Onions, chopped
      1 ts Salt                                2 ts Sage
    1/2 ts Pepper                                   Water

  Bone large neck.  Leave open and salt and pepper well.  Let stand for 1/2
  hour to let salt and pepper work in.  In large mixing bowl or pan, make
  dressing by breaking up dry bread, adding 1 teaspoon salt and 1/2 teaspoon
  pepper, eggs, chopped onions, enough water to moisten well.  Add 2
  teaspoons sage.  Test to see if it is enough.  Add more sage if needed.

  Lay neck roast in baking pan.  Spread half of dresisng on it.  Then roll it
  up like a jellyroll.  Put remaining dressing around roast and cover. Bake
  at 350F for 2 1/2 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Roast
 Categories: Venison
   Servings:  3

      1 lb Venison roast                       1 tb Brandy
    2/3 c  Dry red wine                             -ADDITIONAL-
    1/2 c  Water                                    Pepper
      1 lg Onion, sliced                            Bay leaves
      1    Garlic clove, sliced                     Thyme
      1 c  Currant jelly                            Mustard seed
    1/2 c  Sour cream                               Salt

  Marinate roast in mixture of wine, water, pepper, bay leaves, thyme,
  mustard seed and onion for 24 hours.  After marinating, insert slices of
  garlic in roast.  Rub roast with salt.  Bake at 350F.  Base with marinade
  drippings until roast is brown and tender.  Place roast on hot platter. Add
  currant jelly, sour cream and brandy to drippings.  Stir over high heat
  until mixture thickens.  Garnish roast with orange strips or slices, and
  sliced pears.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Roast Venison
 Categories: Venison
   Servings: 10

      7 lb Venison roast                       1 ts Thyme
     10    Larding strips                      1 ts Rosemary
      2    Thinly sliced garlic bows       2 1/2 c  Beef stock
      4 tb Flour                                    Salt and pepper
      1    Stick butter, softened

  Using a larding needle, poke the larding strips into the roast in about 10
  places, 1 1/2 inches deep, following with a slice of garlic in each hole.
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 17 of 73 - 16 + 18                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 006                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
If you don't have a larding needle you can put small squares of bacon or
  salt pork with a slice of garlic between on the meat top and bottom.  Hold
  them in place with toothpicks.  Mix salt and pepper with flour.  Rub all
  meat surfaces with butter and dust with flour and herbs.  Roast uncovered
  in roasting pan with 1/2 cup stock at 325F for about two hours.  Venison
  should be served rare but not bloody, so figure on a little over 15 minutes
  per pound.  You may turn the over to 400F the last 10 to12 minutes to brown
  the meat.  Remove the meat from the pan,but keep it hot.  Take the pan and
  mix in the remaining flour, stirring thoroughly.  Place the pan over the
  heat to brown the flour and dredges.  Stir in the stock and more water if
  necessary to make the gravy the desired thickness.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison & Sherry
 Categories: Venison
   Servings: 12

      5 lb Venison roast                       6    Beef bouillon cubes
      1 tb Salt                                2 tb Cornstarch
      1 c  Apple cider vinegar               1/2 c  Water
      2 tb Mixed pickling spices             1/2 c  Cooking sherry
    1/2 c  Water                                    -ADDTIONAL-
      5    Strips bacon, cut in halves              Salt and pepper
      2    Med. onions, sliced                      Garlic salt
      3 c  Water                                    Seasoned salt

  The night before roasting, place venison roast in a large pot and cover
  with water.  Add 1 tablespoon salt, 1 cup apple cider vinegar and 2
  tablespoons mixd pickling spices.  Cover the pot and let stand overnight.
  (Roast can be frozen or thawed.)

  Preheat oven at 350F.  Rinse off roast from the marinade pot and discard
  the rest of the marinade as this will no longer be needed.  Place the roast
  in roaster and add 1/2 cup of water to the bottom.  Moderately season with
  salt, pepper, garlic salt and seasoned salt.  Lay cut strips of bacon over
  roast and sliced onions.  Cook until tender.  Roast usually takes about two
  hours or a little longer.

  When roast is done, remove and place on a platter, cover with foil and let
  cool.  Save pan drippings.  Leave onions and bacon strips in drippings for
  flavor.

  To make gravy, add to the pan drippings 3 cups of water and 6 beef boullion
  cubes.  Bring drippings to a boil and dissolve the cubes stirring
  constantly.  In a shaker, put 2 heaping tablespoons of cornstarch with 1/2
  cup of water.  Cap and shake until dissolved and milky.  Reduce the heat on
  the already boiling drippings and slowly add to the pan drippings,
  stirring.  Repeat the cornstarch step until desired thickness.

  Remove gravy from heat and add 1/2 cup of cooking sherry, blending with the
  gravy mixture.  Slice the roast in thin to medium slices and return to the
  gravy and sherry mixture.  You may add fresh sliced or canned mushrooms
  (drained) while making the gravy if desired.  Serve over mashed potatoes,
  rice or noodles or make hot roast venison sandwiches with kaiser rolls or
  buns.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: San Gabriel Roast Venison
 Categories: Venison
   Servings:  6

      5 lb Venison roast                       1    Leek
    1/2 c  Oil                                 2 c  Beef stock or bouillon
    1/4 lb Salt pork, diced                         -ADDITIONAL-
      2    Med. onions, chopped                     Sage
      2    Garlic cloves, minced                    Garlic clove, sliced
      1    Bay leaf                                 Salt
      3    Carrots                                  Fresh ground pepper

  Rub meat with oil, sage and garlic.  Sprinkle with salt and pepper.  Cook
  salt pork over moderate heat until crisp and brown.  Remove pork bits.
  Brown meat on all sides in hot fat.  Reduce heat and add onions, garlic,
  bay leaf, carrots, leek and beef stock.  Cover tightly until meat is
  tender, 2 1/2 to 3 hours.

  Place meat and vegetables on platter and thicken liquid as desired for
  gravy.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Crock Pot Venison Barbecue
 Categories: Venison, Stews, Barbecue
   Servings:  7

      3 lb Venison stew meat                        Seasoning for meat
      1 c  Onion, diced                        2 ts Seasoned salt
      4    Garlic cloves, chopped              1 lb Seasoned bacon
      1 c  Red wine vinegar                    2 c  Catsup
    1/2 c  Worcestershire sauce              1/2 c  Molasses
      2 ts Lawrey's Natural Choice           1/2 c  Brown sugar

  Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 18 of 73 - 17 + 19                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 007                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
in crock pot.  Cook on high for 1 to 2 hours until meat is cooked.  Cook
  bacon and crumble or chop.  Add bacon, catsup, molasses and brown sugar.
  Turn crock pot on low and heat for the rest of the day.  Serve over rice
  potatoes or toast.  NOTE:  Venison can be substituted with any red meat,
  just cut in 1-inch cubes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Mush And Venison
 Categories: Venison
   Servings:  6

     12 oz Cubed venison                       2 c  Yellow corn meal
      2 qt Water                                    -ADDITIONAL-
      1 tb Salt                                     Bacon drippings

  Put meat in a frying pan and fry it with bacon fat.  In a pot, add 2 quarts
  of water.  Let boil and add salt.  Add the corn meal, a cup at a time, into
  the pot and stir continously.  Add the venison, stirring until thick.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Sage Of The Ozark's Venison Supper
 Categories: Venison
   Servings:  7

      3 lb Venison stew meat                   1 ts Paprika
      4 c  Water                             1/2 c  Flour
      2 ts Parsley, chopped                  1/2 c  Red wine
      1 c  Catsup                            1/2 lb Green beans, cut up
      5 tb Bacon drippings

  Place the venison in a large pot and add water.  Simmer for 75 minutes.
  Then drain 1/2 of the water out.  Add remaining ingredients.  Mix well.
  Simmer for 45 minutes.  Stir frequently.  Serve with hot corn bread.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison-Potato Stew
 Categories: Venison, Stews
   Servings:  8

  3 1/2 lb Venison, cut in 1 1/2 inch        1/2 c  Worcestershire sauce
           Cubes                             1/4 c  Pepper
    1/2 c  Flour                               4    Beef bouillon cubes
    1/2 c  Salad oil                           5 md Potatoes
      1 c  Garlic clove, minced                1    16 oz. bag carrots, cut up
      3 c  Water                               1    10 oz package peas
      1 ts Salt

  About 3 1/2 hours before serving, coat meat with flour and brown in oil.
  Remove from pan.  Add onions and garlic.  Cook until tender.  Gradually
  stir in water, salt, Worcestershire sauce, pepper and bouillon.  Return
  meat.  Simmer 2 1/2 hours.  Add potatoes and carrots.  Simmer 20 minutes.
  Stir in peas.  Cover.  Simmer 6 to 10 minutes until vegetables are tender.
  Add a little flour and water to thicken if you like your stew thick.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Potato-Carrot Venison Stew
 Categories: Venison, Stews
   Servings:  5

      2 lb Venison, cubed                      1    Bay leaf
    1/4 c  Flour                               3 c  Water
      1 ts Salt                                2 c  Fresh mushrooms
    1/4 ts Pepper                              4    Potatoes, quartered
      3 tb Oil                                 4    Carrots, cut up
      2 ts Beef bouillon                       2 tb Flour
      2    Onions, cut up                  1 1/4 c  Water
      1    Stalk celery, diced

  In large bowl, coat meat with flour, salt and pepper.  In large pot, brown
  meat in oil.  Add bouillon, onions, celery, bay leaf and 3 cups water.
  Simmer covered for 1 1/2 hours, or until venison is tender. Remove bay
  leaf.  Add mushrooms, potatoes and carrots.  Cover and continue cooking
  until vegetables are tender, about 30 to 45 minutes.  Combine 2 tablespoons
  flour and 1/4 cup water.  Stir into stew juices.  Heat until thick. Stir
  constantly.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Canned Smoke and Sour Venison Stew
 Categories: Venison, Stews
   Servings:  5

      1 c  Venison stew meat                   1    Beef bouillon cube
    1/2 c  Lima beans                          1 c  Potatoes, diced
    1/2 c  String beans                      1/2 ts Salt
    1/2 c  Carrots, sliced                   1/2 ts Worcestershire sauce
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 19 of 73 - 18 + 20                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:31 
 To   : All                                                                     
 Subj : 803 871-9771 008                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1/2 c  Celery, sliced                    1/8 c  Sour wine
      2 tb Onion, chopped                      1 tb Drake's crispy fry mix
    1/2 ts Garlic, sliced                           Warm water
      2 tb Home cured venison ham

  Pack raw ingredients in quart jar in above order to within one inch of top,
  seal and process for 90 minutes at 10 lbs pressure.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison and 4-Beans
 Categories: Venison, Stews
   Servings:  5

      2 lb Venison                             1    Green pepper, cut up
      1 lb Bacon                               1 c  Mustard
      1 cn Pork and beans                      1 c  Catsup
      1 cn Lima beans                          1 ts Brown sugar
      1 cn Kidney beans                        1 ts Salt
      1 cn Navy beans                          1 ts Pepper
    1/2    Onion, cut up

  Brown venison and bacon.  Put all ingredients in crock pot and crook for 4
  hours on high temperature setting.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Canned Venison
 Categories: Venison
   Servings:  1


  Wash meat well and cut up in one-inch cubes, removing all fat.  Pat dry and
  pack quart jars until full.  Do not add water or salt.  Sucure lids and
  process for 90 minutes at 10 lbs pressure.  The venison will make its own
  juice and a layer of fat will be on top.  This will keep for a long time
  and can be sued for several dishes, such as vegetable and venison stew. Or,
  you can turn out the contents of a jar into a skillet and warm well. Make
  gravy and cook potatoes and you have a meal.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison and Pork and Beans
 Categories: Venison
   Servings:  5

      2 lb Ground venison                      1 c  Catsup
      2 cn Pork and beans                      1    Onion, cut up
      1 c  Mustard                             1    Green pepper, cut up

  Brown venison in fry pan.  Add remainder of ingredients and simmer, until
  mixed and hot to serve.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Sugar Cured Venison Jerky
 Categories: Venison, Jerky
   Servings:  1

      5 lb Venison roast                       1 oz Liquid smoke
  1 1/2 c  Sugar                               2 ts Garlic
      1 ts Brown sugar                         3 ts Seasoning salt
     15 ts Salt                                1 ts Black pepper

  Serves several people.

  Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
  in large mixing bowl and add sugar a little at a time.  Be sure to mix
  well.  Mix brown sugar and all other spices and mix all together.  Put in
  refrigerator approximately 6 to 8 hours.  Take out and put in oven on
  racks, lightly pepper.  Cook at a maximum of 150F until completely dry,
  approximately 8 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Jerky
 Categories: Venison, Jerky
   Servings:  1

      5 lb Venison, boned                    1/2 c  Light corn syrup
      3 ts Tender Quick                      1/2 ts Garlic salt or powder
      2 ts Black pepper                      1/2 ts Onion salt or powder
      1 ts Liquid smoke                        2    Pinches tarragon
    1/2 c  Spicy brown mustard                 1 ts Worcestershire sauce

  Cut venison into fairly thick slices.  Mix remaining ingredients.  Lay
  strips of venison on broiler pans.  Coat with sauce, salt and pepper to
  taste.  Flip, coat with sauce, pepper and salt again to taste.  Bake
  approximately 6 hours at 150F.  Flip and continue to bake another 4 hours.
   Allow to cool, then place in covered container or plastic bags.  Flavor
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 20 of 73 - 19 + 21                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 009                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
will "peak" in a day or two.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Jerky
 Categories: Venison, Jerky
   Servings:  1

      4 lb Venison                           1/2 ts Italian seasoning
      4 tb Onion powder                        1 c  Worcestershire sauce
  1 1/2 ts Black pepper                        1 c  Soy sauce
  1 1/2 ts Garlic powder                       1 ts Texas Pete
      2    Pinches salt

  Serves many people.

  Cut venison into 1/3-inch strips or less, cutting with the grain.  Combine
  rest of ingredients.  Place meat in pan or dish and pour marinade over
  meat.  Let stand 24 hours in refrigerator.  Remove from refrigerator and
  place foil in bottom of oven to catch drippings.  Insert toothpicks through
  one end of strip of meat and hang from over rack.  Rack should be at
  highest setting.  Bake at 150F for 4 hours or until dried to taste.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Smoked Spicy Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1

      4 lb Venison roast                     1/2 ts Onion powder
    1/2 c  Brown sugar                       1/2 ts Pepper
    1/4 c  Salt                              1/2 ts Garlic powder
      1 c  Water                             1/2 ts Tobasco sauce
      1 c  Red wine

  Serves many people.

  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 panfuls of hickory or cherry wood chips to add to flavor.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Smoked Oriental Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1

      4 lb Venison roast                       2 oz Bourbon or brandy
    1/4 c  Salt                              1/2 ts Onion powder
    1/4 c  Brown sugar                       1/2 ts Garlic powder
      2 c  Water                               1 ts Grated ginger
      1 c  Apple cider/or cider vinegar        1 ts Grated orange peel
    1/2 c  Soy sauce                           6    White cloves (optional)

  Serves many people.

  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 panfuls of hickory or cherry wood chips to add flavor.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Cheese Dip
 Categories: Venison, Dips
   Servings:  1

      1 lb Ground venison                      1    Bag tortilla chips
      1    Log Velveeta cheese                      Red hot sauce
      2 sm Cans jalapeno peppers

  Serves many people.

  Spray crockpot with Pam and turn it on high.  Cube cheese, add to crockpot
  and cover.  This will melt quicker.  Brown meat in fry pan.  Drain off
  grease.  When cheese is melted, add meat and peppers to crockpot.  Mix
  well.  Reduce heat if needed, add a few drops of red hot sauce to taste.
  Leave covered and on low until ready to serve with your favorite tortilla
  chips.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: North Country Venison Spread
 Categories: Venison, Sandwich
   Servings:  1
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 21 of 73 - 20 + 22                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 010                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

      1 lb Cooked venison roast              1/2 c  Pickles, diced
      1 c  Undrained red and green           1/2 c  Celery, diced
           Pepper relish                       2 tb Mustard
    1/2 c  Onion, chopped                    1/2 c  Mayonaise

  Serves several people.

  Grind cooked roast or chop in processor or blender.  Combine pepper relish,
  onions, pickle and celery and add to ground venison.  Stir mustard into
  mayonaise to make a spreadable consistency.  May be used for sandwiches or
  crackers.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Pizza
 Categories: Venison, Pizza
   Servings:  7

      1 lb Ground venison                      3 c  Grated cheese
      6 c  Unbleached flour                    1 sm Onion, chopped
  1 1/2 c  Buttermilk                          2 cn Pizza sauce
      4 tb Butter or margarine                      Chives (optional)
      4 tb Honey                                    Oregano
    1/2 ts Salt                                     Garlic powder
      1    Package of yeast                         Pepper
    1/4 c  Warm water                               Thyme

  First, measure flour into large bowl.  In a separate container combine
  buttermilk, butter, honey and salt.  Heat the buttermilk mixture to
  lukewarm.  Dissolve yeast in warm water.  Add yeast and milk mixture to
  flour and combine to make a firm dough.  Turn dough out and kneed for about
  6 minutes, or until it is smooth and elastic.  Put the dough in a greased
  bowl, cover and let rise until double in bulk, about 1 hour. While dough is
  rising, prepare the toppings.  Grate plenty of cheese.

  Chop some onions and some wild chive if you have some handy.  Fry venison,
  crumbling it as you fry.  When dough has risen, punch it down, divide it in
  half, and roll out the two parts to fit your baking sheets.  The dough
  should be about 1/4-inch thick.  Let the rolled out dough rise for about 15
  minutes.  Spread a generous amount of pizza sauce on the dough. Sprinkle on
  plenty of oregano, garlic powder, pepper and a little thyme. Top with
  grated cheese and the crumbled venison.  Bake at 350F for 20 to 30 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Sauce
 Categories: Venison, Sauces
   Servings:  4

      2 lb Ground venison                      2 tb Worcestershire sauce
      1 lb Ground beef or sausage              2 tb Soy sacue
      1 tb Oil                                 4    6 oz. cans tomato sauce
      1 c  Onions, chopped                     4    6 oz. cans tomato paste
      1 ts Seasoned salt                       2 c  Water
      1 ts Salt                                4    4 oz cans sliced mushrooms
      1 ts Pepper                              2    13 oz. cans peeled tomatoes
      1 c  Hickory sauce

  Brown meat in oil for 30 minutes, then add onions until brown.  Continue
  stirring.  Add seasoned salt, salt, pepper, hickory sauce, soy sauce and
  Worcestershire sauce.  Continue to stir and let simmer for another 30
  minutes.  Add tomato sauce and paste, mixing sauce and paste together with
  2 cups of water before adding.  Add mushrooms and tomatoes.

  After all ingredients are combined together, let simmer again for 1 to 2
  hours.  Continue to stir.  Serve over noodles or let cool and put in jars
  for later.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Pickled Venison Heart
 Categories: Venison
   Servings:  2

      1    Venison heart                     1/2 ts Salt
    1/2 ts Brown sugar                       1/2 ts Black pepper
      3    Small white onions                       White cider vinegar
    1/3 qt Cold water

  Set aside 1 quart jar.  Boil venison heart in kettle filled with enough
  water to cover heart.  When water starts to boil add brown sugar and boil
  until cooked through, 30 to 45 minutes.  Drain heart and cool in
  refrigerator.  Dice heart into chunks, slice onions in thin slices.  Mix
  onions and meat and place in quart jar.  Add 1/2 quart cold water.  Put in
  salt and pepper.  Finish filling jar with white cider vinegar.  Place cover
  on jar,  shake twice and place in refrigerator.  Leave two to three days
  and then enjoy.  Water and vinegar mix can be changed to suit your own
  taste.

-----

---------- Recipe via Meal-Master (tm) vv7.04

---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 22 of 73 - 21 + 23                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 011                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Marinated Venison Heart
 Categories: Venison
   Servings:  3

      1    Vinison heart                     1/4 ts Salt
      1    Med. red or white onion,            9    Peppercorns
           Sliced thin                         2    Bay leaves
  1 1/2 c  Red wine vinegar                    2    Garlic cloves
    1/3 c  Water

  Rinse and clean venison heart.  Soak overnight in cold salted water
  (approximately 1 cp salt to 1 quart water).  To prepare:  Add 1 cup of salt
  to 1 quart of fresh cold water.  Simmer heart in salted water for 45 to 60
  minutes.  Cool and trim off fat.  Cut heart in half, peel off outer
  membrane and slice thin.  Alternate layers of onions and heart.  Add the
  rest of the combined ingredients and refrigerate.  Serve on crackers or
  wheat toast.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Heart Tariyaki
 Categories: Venison
   Servings:  3

      1    Venison heart                       2 tb Olive or vegetable oil
      2 tb Butter                              1    Med. onion, diced
      4 tb Tariyaki or soy sauce                    Salt and pepper

  Slice venison heart into 1/2-inch slices.  In a frying pan, heat butter,
  soy sauce and olive oil on medium heat.  Add diced onions and cook until
  tender.  Place slices of heart in pan and cook 2 minutes on each side.
  Don't overcook, as heart will become tough and dry.  Salt and pepper to
  taste.  Serve with a favorite side dish.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Heart Pate
 Categories: Venison
   Servings:  1

    1/2 lb Liver, sliced                       1 ts Salt
    1/2 lb Venison heart, sliced             1/4 ts Ground fresh pepper
      4 tb Butter                              4 tb Cognac (brandy)
      3    Hard cooked eggs                    3    Truffles, coaarsely chopped
      3    3 oz. pkgs. cream cheese,                (mushrooms can be used)
           Softened

  Number of people served varies.

  Melt butter in sauce pan.  Add sliced liver and heart.  Cook, stirring
  frequently until tender, 8 to 10 minutes.  Work eggs, liver and heart
  through a food grinder, blender or food processor.  Work cream cheese until
  soft, then combine with the ground meat mixture.  Make this as smooth as
  posible.  Stir in salt, pepper, cognac and truffles.  If too thick, then
  with consomme.  Refrigerate.  This needs 24 hours to set up. Makes about 20
  ounces.  Duck, pheasant, or goose livers and hearts may also be used.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Onion Stew With Venion
 Categories: Venison, Stews
   Servings:  5

      3 lb Venison                                  Salt and pepper
      4 tb Butter                                   Water
      3 oz Tomato paste                        2 lb Sm. white onions
      1    Garlic clove, chopped               1 c  Walnut halves
      1    Bay leaf                                 Feta cheese (optional)
  1 1/2 tb Wine venegar

  Cut venison into 1-inch cubes and brown in butter in casserole.  Add tomato
  paste, garlic, baly leaf, wine vinegar, salt, pepper and enough water to
  cover.  Bring to a boil.  Cover tightly and simmer for 1 1/2 to 2 hours or
  until tender.  Remove meat from casserole and add white onions to sauce
  remaining in casserole.  Bring to a boil again, cover and simmer for 20
  minutes or until onions are cooked.  Return meat to casserole.  Add walnut
  halves and continue to simmer for 16 to 20 minutes.  During ast 5 minutes
  of cooking add cubes of feta cheese (optional).

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison-Beef Stew
 Categories: Venison, Stews
   Servings:  5

      1 lb Venison                             5 md Potatoes, diced
      1 lb Beef                                4    Celery stalks, chopped
           Adolph's meat tenderizer            4 tb Butter
           Water                               2    Beef buillon cubes
      2    7.6 oz. cans stew starter           1    Bay leaf
      4    Carrots, chopped                    2 ts Kitchen Bouquet
      1    8.5 oz. can sweet peas              1    Garlic clove, minced
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 23 of 73 - 22 + 24                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 012                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1 md Onion, diced                        1 ts Worcestershire sauce

  Cut up venison and beef into bite size pieces.  Sprinkle with Adolph's meat
  tenderizer.  Let set for 10 minutes; then brown meat.  Add water and rest
  of ingredients and bring to a boil.  Reduce heat, cover and simmer for 1
  1/2 hours or until meat and vegetables are tender.  Use large 4-quart pot.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Stew
 Categories: Venison, Stews
   Servings:  7

      1 lg Venison shank bone, cut into             Several celery leaves
           3 pieces                            2 lb Canned tomatoes
      2 lb Venison shank meat                  1 md Onion, diced
      2    Beef vouillon cubes                 2    Celery ribs, thinly sliced
      2    Bay leaves                          2    Carrots, sliced
    1/2 ts Savory                              3 md Potatoes, diced
      1 tb Peppercorns                       1/4 c  Chopped parsley
      1    Onion slice                              Salt to taste

  Place the shank bone and meat in large pot with enough water to cover the
  bone and meat.  Add bouillon, bay leaves, savory, peppercorns, onion slice
  and celery leaves.  Place over high heat and bring to a boil.  Cover and
  simmer for at least 8 hours.  Remove meat and bone from the broth.  Strain
  broth to remove bay leaves and vegetables.  If there is any fat on top,
  skim it off.  Pour broth back into large pot and add tomatoes, diced onion
  and sliced celery.  Cook for 15 minutes.  Add carrots and let cook 10 more
  minutes.  Add potatoes and parsley and let cook 10 more minutes.  Add salt
  to taste.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Thuringer
 Categories: Venison
   Servings:  1

      5 lb Ground venison                      3 ts Liquid smoke
      5 ts Morton's Tender Quick Salt        1/4 ts Cayenne
  2 1/2 ts Mustard seed                        3 ts Peppercorns
  3 1/2 ts Garlic salt

  This recipe works well with other game meat also.

  Serves several people.

  Day 1:  Mix all ingredients together and refrigerate for 24 hours.

  Day 2:  Mix all ingredients well and refrigerate for another 24 hours.

  Day 3:  Repeat day 2.

  Day 4:  Divide mixture into 3 equal rolls (like salami) and place in
  broiler pan.  Bake in oven at 150F for 8 hours, turning every 2 hours. Cool
  and refrigerate.  Serve sliced like salami.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Sausage Balls
 Categories: Venison
   Servings:  1

      1 lb Hot or mild venison sausage         3 c  Bisquick mix
      1 lb Sharp cheese, grated                2 tb Water

  Fry and crumbel sausage.  Mix all ingredients together in a bowl.  Roll
  into balls with hands.  Bake at 350F for 30 minutes or until brown.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Salami
 Categories: Venison
   Servings:  1

  2 1/2 lb Venison                             1 ts Garlic powder
    1/2 lb Ground beef fat                 1 1/4 ts Mustard seed
  2 1/2 tb Morton's Tender Quick             1/2 ts Liquid smoke
    1/2 ts Morton's Hickory Sugar Cure         2 tb Brown sugar
      1 ts Course ground pepper

  SERVES MANY.  Mix venison and ground beef fat together.  In large bowl, mix
  meat and all ingredients together by hand.  Cover and refrigerate for 3
  days.  Each day remove and kneed meat thoroughly.  On 4th day, roll meat
  ingredients together by hand.  Cover and refrigerate for 3 days.  Each day
  remove and kneed meet thoroughly.  On 4th day, roll meat in 1 1/2-inch to
  2-inch rolls, 6 inches long.  Use meat rack on cookie sheet to catch grease
  drippings and cook 6 hurs at 150F, turning rolls each hour.  Let cool and
  slice and serve.  They can be frozen for future use.

-----

---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 24 of 73 - 23 + 25                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 013                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
---------- Recipe via Meal-Master (tm) vv7.04

      Title: Denny's Deer Salami (Venison)
 Categories: Venison
   Servings:  1

      4 lb Ground venison                      2 ts Garlic powder
    1/4 c  Morton's Tender Quick Salt               Pepperconrsn
      2 tb Liquid smoke                             Honey (optional)
      2 ts Black pepper

  SERVES MANY.  Mix venison and Tender Quick Salt.  Refrigerate overnight.
  Next day add the rest of the ingredients.  Mix by hand.  Divide meat into 2
  rolls -- it will be dry at first.  Place in broiler rack and bake 4 hours
  at 225F, turning every 1/2 hour.  Thin coat of honey may be spread on meat
  before cooking, if desired.  Let cool and slice think.  Serve along or with
  cheese and crackers.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Bologna (Venison)
 Categories: Venison
   Servings:  1

     15 lb Ground venison                  1 1/4 ts Dry mustard
      2 tb Pins 1/8 tsp black pepper                Pinch of garlic salt
    1/4 lb Brown sugar                         4 ts Whole ground Coriander
  1 1/4 ts Mace                                1 c  Pins 3 1/2 tsp Tender Quick

  SERVES MANY.  Mix spices.  Add meat and mix.  Let stand for 24 to 48 hours.
  Then pack into sack.  Bake on cookie sheet in oven at 200F for 3 to 4
  hours.  Turn at 2 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Summer Sausage (Venison)
 Categories: Venison
   Servings:  1

      3 lb Ground venison                    1/4 ts Garlic powder
      1 ts Liquid smoke                      1/2 ts Onion powder
      2 ts Mustard seed                        1 c  Water
    1/8 ts Course ground pepper                3 tb Curing salt

  SERVES MANY.  Combine all ingredients well.  Roll into three rolls.  Wrap
  each in foil, shiny side in.  Refrigerate for 24 hours.  Poke holes in
  bottom of foil.  Place in broiler pan.  Bake at 325F for 1 1/2 hours. Will
  look reddish when done.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Sausage
 Categories: Venison
   Servings:  1

     30 lb Ground venison                      2 oz Nutmeg
     12 lb Ground pork                       1/2 c  Corfander
      1 c  Canning salt                        2 ts Garlic powder
    3/4 c  Pepper                              1 c  Tender Quick
      1 tb Cloves                              6 c  Water
      1 tb Allspice

  SERVES MANY.  Mix meat and spices together.  Add 6 cups water.  Can be used
  for patties or cased for ring sausage.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Stuffed Venison Sausage
 Categories: Venison
   Servings:  1

     50 lb Ground venison                           Sausage Season
     15 lb Ground unseasoned pork              1 tb Nutmeg
    3/4 c  Salt                              1/2 c  Coarsely ground pepper
      4 oz Bottle liquid smoke to taste      1/2 c  Crushed red peppers
      1 tb Garlic salt                       1/4 c  Worcestershire sauce
      1 tb Onion salt                          2 tb Coriander
      1    8 oz. bag All American              2 tb Caraway seeds

  SERVES MANY.  Mix all ingredients and stuff in pork casings.  Wrap and
  freeze.  To serve, bake at 350F for 1 hour.  Serve alone or in barbecue
  sauce or cheese sauce.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison And Potato Loaf
 Categories: Venison
   Servings:  5

      1 lb Browned ground venison,                  Pepper
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 25 of 73 - 24 + 26                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 014                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Drained                           3/4 c  Canned milk
      4 c  Potatoes, peeled and sliced       1/2 c  Oats
      1 tb Onion, chopped                    1/4 c  Catsup
      2 ts Salt                                5 tb Onion, chopped

  Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper
  (together and place in a 2 to 3 quart casserole.  Then mix rest of
  ingredients together and spread this mixture over potatoes.  Bake at 350F,
  covered, 30 to 45 minutes or until potatoes are tender.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Stew And Dumplings
 Categories: Venison
   Servings:  5

      5 lb Venison, cut 1-inch cubes                Celery salt
      4 qt Water                               8    Potatoes, diced
      1    Onion, diced                        2    Cans stewed tomatoes
           Garlic                              1 lg Can tomato juice or V-8
           Salt and pepper                     1    Bag frozen vegetables
           Meat tenderizer                          Dumplings - Bisquick

  In 8-quart pan put diced venison in 4 quarts water and onion.  Add desired
  seasoning.  Bring to boil and cover.  Boil about 30 to 45 minutes.  Add
  potatoes and tomato products.  Bring to boil again, about 30 minutes.
  Keep covered.  Add vegetables.  After meat, potatoes and vegetables are
  done, turn down to simmer.  The longer it simmers the better it is.  About
  1 hour before serving time, mix and add dumplings according to package.
  Serve when dumplings are done.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Wild Harry's Venison Stew
 Categories: Venison, Stews
   Servings:  4

      2 lb Venison                             5 lg Potatoes
      4 c  Water                               7    Pieces celery
      1 pk Stew seasoning                      5 lg Carrots
      1    Jar salsa                           1 sm Onion

  Using at least a 3-quart crockpot, put water, seasoning and salso into pot
  and start cooking.  Cut potatoes, celery, carrots and onions in bite size
  pieces.  Add to pot.  Cut venison in bite size pieces, remembering to cut
  off all fat.  Place in crock pot and let cook on high for at least 8
  hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Country Style Venison Stew
 Categories: Venison, Stews
   Servings:  7

  2 1/2 lb Venison, cubed                      1 tb Butter
      1 pk Dry onion soup mix                  1 ts Salt
      1 lg Can sliced mushrooms              1/4 ts Pepper

  Cube 2 1/2 pounds venison.  Add to crock pot.  Add rest of the ingredients
  and cook on high for 30 minutes.  Reduce to low and simmer 6 to 8 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Mar's Venison Stew
 Categories: Venison, Stews
   Servings:  4

      2 lb Venison, cubed                      1 c  Peas
      1 lg Onion, diced                        1    Celery stalk, diced
      1    Garlic clove, diced                 2 oz Marsale wine (optional)
      1 cn Drained potatoes, diced             1 ts Salt and pepper
      4    Fresh carrots, diced                1 ts Cornstarch
      1 c  Corn

  Fill crockpot half full of water.  Add vension, onion, garlic, potatoes,
  carrots, corn, peas, celery, Marsala, salt and pepper.  Stir in
  cornstarch.  If needed, add an extra cup of water.  Cover.  Cook on low
  heat for eight hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Mountain Top Venison Stew
 Categories: Venison, Stews
   Servings:  3

      8 oz Venison ham, cubed                  1 ts Catsup
           Flour and/or saltine cracker        1 ts Instant coffee
           Dash of meat tenderizer             1 cn 16 oz. red kidney beans
           Salt and pepper to taste            1 cn 16 oz. potatoes
           Garlic to taste                     1 cn 16 oz. sliced carrots
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 26 of 73 - 25 + 27                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 015                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1/2    Onion, diced                        1 cn 8 oz. peas
      1 ts Worcestershire sauce              1/4    Green pepper, diced

  Cut venison into bite-size pieces and shake in mixture of crushed
  crackers, flour, meat tenderizer, salt, pepper and garlic salt.  Brown
  meat in pot used to cook stew.  Add water to cover.  Add onion,
  Worcestershire sauce, catsup and 1 teaspoon instant coffee.  Cover and
  cook on low heat for two hours.  Add kidney beans, potatoes, carrots, peas
  and green pepper.  Cover and cook on medium heat for 30 minutes.  Add
  water as needed for desired thickness.  Serve over toast or with favorite
  bread.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Easy Oven Venison Stew
 Categories: Venison, Stews
   Servings:  6

      2 lb Venison stew meat                   1 ts Pepper
      1 lg Onion, chopped                      1 tb Sugar
      6    Stalks celery, chopped              3 tb Quck cooking tapioca
      6    Carrots, sliced                 1 1/2 c  Tomato juice
      3 md Potatoes, diced                          Parsley flakes
      1 ts Seasoned salt

  Mix raw meat and raw vegetables together and place into a 13X9-inch baking
  pan.  Blend seasoned salt, pepper, sugar and tapioca into the tomato juice
  and pour over the meat/vegetable mixture.  Sprinkle with parsley flakes.
  Cover tightly with tin foil and bake at 250F for 4 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Patties
 Categories: Venison
   Servings:  1

      1 lb Ground venison                           Bread crumbs
      1    Onion, minced                     1/2 lb Bacon, chopped
    1/2 c  Grated lemon peel                        Salt and pepper to taste
    1/8 ts Thyme                             1/2 ts Marjoram
    1/8 ts Garlic powder                       1    Egg

  SERVES MANY.  Mix ingredients by hand adding enough bread crumbs to attain
  a frim consistency.  Form into 3-inch roll.  Cut into slices and fry.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Barbecue Venison Burgers
 Categories: Venison, Barbecue
   Servings:  6

      1 lb Ground venison                      1 ts Pepper
    1/2 lb Ground pork                         1 ts Accent
      1 tb Garlic powder                     1/2 c  Water
      1 tb Onion powder                        1 lg Bottle barbecue sauce

  Mix all ingredients together except for water and barbecue sauce.  Form
  into 6 patties.  Brown on large skillet or grill, drain grease and return
  to low heat.  Add water and barbecue sauce and simmer for 45 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Ginger Ale Barbecue Venison
 Categories: Venison, Barbecue
   Servings:  1

     15 lb Venison, cubed                           Barbecue sauce
      3 qt Ginger ale                               Catsup
      2 c  Venison stock

  SERVES MANY.

  VENISON STOCK:  Cover venison bones with water in a large pot and simmer
  until the meat will fall off.  Allow to cool overnight and skim off
  hardened fat.  Strip meat off bones and ladle meat and stock into loaf
  pans to freeze.

  Cook venison meat in a covered roaster at 350F for about one hour with the
  stock to keep it from sticking.  Remove the lid, cover with ginger ale and
  continue cooking until tender.  Shred meat with a potato masher, add
  catsup and commercial barbecue sauce to taste.  Continue cooking until
  desired consistency is reached.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Mike's Venison Kabobs
 Categories: Venison
   Servings:  3

      1    Venison roast, cubed                1 cn Cracker meal or bread crumbs
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 27 of 73 - 26 + 28                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:32 
 To   : All                                                                     
 Subj : 803 871-9771 016                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
4    Eggs                                     Oil

  Skewer venison cubes.  Beat eggs in bowl.  Pour cracker meal or bread
  crumbs on 10-inch plate.  Dunk venison kabobs in egg batter and then roll
  in cracker meal or crumbs.  Brown venison in oil and then put on baking
  pan.  Bake in over at 300F for approximately 1 hour.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Mincemeat
 Categories: Venison
   Servings:  1

      4 lb Venison, trim fat                   1 tb Ground cloves
      3 lb Apples, peeled and quartered        1 tb Nutmeg
      3 lb Raisins                             1 ts Allspice
    3/4 lb Beef suet                           1 lb Brown sugar
      1 tb Cinnamon                            2 qt Water
      1 tb Ground ginger

  SERVINGS VARY.  Cut venison in small pieces.  Cover with water and simmer
  until done, about 1 to 2 hours.  Cool to remove all fat from liquid.
  Grind apple and meat using coarse grinder.  You should have about 2 quarts
  of ground meat.  Combine all ingredients in a large kettle, simmer for 2
  hours to blend flavors.  Stir often to prevent sticking.  Use as is for
  cookies, and add 1 cup chopped apples to every 2 cups mincemeat for pies.
  Makes about 10 quarts.  If you are going to freeze it for more than a
  couple months, leave out suet and add butter when using mincemeat.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Crispy Venison Meat Loaves
 Categories: Venison
   Servings:  8

  1 1/2 lb Ground venison                      2 tb Parsley, minced
    3/4 c  Crushed whole wheat flakes        1/2 ts Thyme
      2    Eggs, beaten                    1 1/2 c  Whole wheat flakes, uncrush
    1/2 c  Onion, minced

  Mix all ingredients except uncrushed flakes.  Shape into 8 loaves about 3
  1/2 inches long.  Roll in uncrushed flakes.  Place in a greased shallow
  pan; bake 30 minutes at 350F.  Garnish with parsley and onion rings.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison And Pork Muffins
 Categories: Venison
   Servings:  6

      1 lb Ground venison                      1 ts Accent
    1/2 lb Ground pork                       1/2 ts Thyme
      2 c  Soft bread crumbs                   1 ts Onion powder
      1 c  Milk                              1/2 ts Pepper
      1    Egg, beaten                         1 ts Garlic powder
      1 ts Worcestershire sauce              1/3 c  Brown sugar
      2 ts Salt                              1/3 c  Catsup

  Grease muffin pan.  Combine all ingredients except brown sugar and catsup.
   Divide mixture into 12 equal portions and pack mixture lightly into
  wells.  Bake at 350F for about 40 minutes.  Meanwhile, blend together and
  set aside cup brown sugar and catsup.  After 20 minutes baking, spoon
  about 2 teaspooons catsup mixture on top of each venison muffin and
  continue baking.  Unmold and serve hot.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Meat Loaf
 Categories: Venison
   Servings:  5

  1 1/2 lb Ground venison                    1/4 c  Catsup
    1/2 lb Ground pork                       1/2 c  Oatmeal
      2    Eggs, beaten                      1/2 c  Milk
      1 sm Onion, chopped                      2 tb Brown sugar
      1 ts Salt                                2 tb Catsup
    1/4 c  Brown sugar

  Mix all ingredients, except for 2 tablespoons brown sugar and 2
  tablespoons catsup, in medium size bowl.  Put in loaf pan.  Combine brown
  sugar and catsup and spread over top of meat loave.  Bake at 350F for 1
  hour.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Meatballs A La Ozzie
 Categories: Venison
   Servings:  8

      2 lb Ground venison                      3 tb Cooking oil
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 28 of 73 - 27 + 29                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 017                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1/2 c  Oatmeal, uncooked                   4 tb Flour
      1    Egg                               1/2 c  Beer
      1 tb Dried onion flakes                       Dash nutmeg
    1/2 ts Nutmeg                              4 c  Cooked rice
           Dash Worcestershire sauce

  To form meatballs, conbine all ingredients, except for flour, beer, nutmeg
  and rice, and mix well.  Shape into balls and brown in oil.  Remove
  meatballs from pan and make gravy by adding flour to drippings.  Stir
  until smooth, then add beer and nutmeg.  Stir meatballs into gravy.  Serve
  over rice.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Hash
 Categories: Venison
   Servings:  5

  1 1/2 lb Ground venison                      2 ts Salt
      3 lg Onions, diced                     1/3 ts Chili powder
      1 lg Green pepper, diced                 1 sm Red pepper, diced
      1 cn 16 oz. tomatoes                   1/2 c  Chopped dhiles (optional)

  Preheat over to 350F.  In large skillet cook and stir venison, onions,
  and peppers until meat is brown and vegetables tender.  Drain off the fat
  and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles.
  Heat through and pour into covered casserole dish.  Bake 1 hour stirring a
  couple times while cooking.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Hamburger Rice Pie
 Categories: Venison, Hamburger
   Servings:  5

      1 lb Ground venison, browned         1 1/2 cn Tomatoe sauce
           And drained                     2 1/2 c  Cooked rice
    1/2 c  Bread crumbs                      1/2 c  Grated cheese
    1/4 c  Green pepper, chopped                    Salt and pepper to taste
    1/4 c  Onion, chopped

  Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato
  sauce in large pie shell.  Mix rice, cheese, salt and pepper and 1 can
  tomato sauce; place mixture on top of first mixture and spread other half
  can of tomato sauce over top.  Bake in pie pan at 375F for about 35
  minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Swedish Venison Meatballs
 Categories: Venison, Swedish
   Servings: 10

      3 lb Venison                             4 tb Brown sugar
      1 lb Pork sausage                        2 c  Chopped onions
      1 ts Salt                                4 c  Bread crumbs
      1 ts Black pepper                        4    Eggs
    1/2 ts Cloves                              1 cn Cream of mushroom soup
      1 ts Nutmeg                              1 cn Water
    1/2 ts Allspice

  Mix all ingredients except mushroom soup and water together and form
  meatballs.  Brown in frying pan and place meatballs in casserole dish.
  Add 1 can of mushroom soup and dilute with 1 soup can of water.  Bake 45
  minutes at 350F.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Italian Meatballs
 Categories: Venison, Italian
   Servings:  5

      3 lb Ground venison                      1 ts Italian seasoning
      2    Eggs                                2 tb Butter
    1/2 c  Bread crumbs                        1 c  Water
      1    Onion                               1 cn Pizza sauce
      2 ts Garlic powder                       1 c  Pizza cheese
      1 tb Worcestershire sauce

  Mix venison, eggs, bread crumbs and seasonings.  Make into small balls.
  Brown in pan with butter.  Add 1 cup water to pot and then add meatballs.
  Add pizza sauce and top with pizza cheese.  Bake 1 hour at 300F.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Burger Bake
 Categories: Venison
   Servings:  5

      1 lb Ground venison                    1/4 c  Milk
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 29 of 73 - 28 + 30                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 018                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
2 c  Jiffy baking mix                1 1/2 c  Cabbage, shredded
    1/2 c  Milk                              1/2    Diced onion
      1 cn Cream of mushroom soup              1 c  Broccoli, diced

  Fry venison and set aside.  make dough of baking mix and milk.  Spread 1/2
  of dough in greased pie plate.  Mix cooked venison, soup and milk and pour
  into pie place.  Sprinkle with cabbage, onion and broccoli.  Top with
  other 1/2 of dough.  Bake at 400F for 20 to 30 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Pete's Venison Stew
 Categories: Venison, Stew
   Servings:  4

  1 1/4 lb Cubed shoulder meat               1/2 ts Thyme
           Flour, seasoned with salt           5    Drops Tabasco sauce
           And pepper                          4 lg Carrots, quartered
      3 tb Cooking oil                         4    Potatoes, quartered
      1    Onion,  chopped                          Quick Mixing flour
      1    Rib celery, chopped                      Salt and pepper to taste
      1    Beef bouillon cube                       Parsley sprigs
  1 1/2 c  Water

  Heat oil in a large, deep frying pan.  Coat meat with seasoned flour and
  brown on all sides in the hot oil.  Add onion, celery, bouillon cube,
  water, thyme and Tabasco to the pan. Heat and stir until boiling. Turn the
  heat to simmer, cover and cook until almost tender, about one hour. Add
  carrots and potatoes to the pan plus a little more water if necessary.
  Cover and simmer until tender.  Thicken the broth with Quick Mixing flour,
  adjust the salt and pepper to taste and serve in a warm dish, garnished
  with parsley.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Ridgeville Hunter's Venison Stew
 Categories: Venison, Stew
   Servings:  4

      2 c  Cooked meat scraps              1 1/2 c  Stock from cooking meat
           (see below)                         1 tb Steak sauce
    1/2 c  Chopped celery                      2    Egg yolks
    1/3 c  Thinly sliced onion                 3 tb Dry white wine
    1/3 c  Thinly sliced green pepper               Salt and pepper to taste
    1/4 c  Sliced mushrooms                         Parsley
      3 tb Margarine                                Cooked rice or toast
      3 tb Flour

  Thoroughly cook game scraps in a large pot with enough water to cover,
  adding a slice of onion, celery leaves, a bay leaf and a beef bouillon
  cube. Re- move scraps from water with a slotted spoon and strip meat from
  bones.  Cut meat into cubes. Strain the broth and reserve 1 1/2 cups for
  recipe.

  In a frying pan, cook onion, celery, green pepper and mushrooms in hot oil
  for about seven minutes. Add flour and gradually stir in stock and steak
  sauce. Remove from heat and add a little sauce to the egg yolks, stirring
  them Return the egg-sauce mixture to the pan and stir in thoroughly. Add
  wine and meat and check salt and pepper. Serve immediately on cooked rice
  or toast. Garnish with chopped parsley.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison SOS
 Categories: Venison
   Servings:  4

      2 lb Ground venison                      1    Garlic clove, minced
      2 tb Oil                                 1 ts Oregano
      1 sm Can mushrooms                       1 ts Parsley flakes
      1 cn Mushroom soup                     1/2 ts Salt
    3/4 c  Chopped onions                           Pepper
      1    Green pepper, chopped

  Brown venison in large skillet with oil.  Add mushrooms, simmer.  Drain
  off liquids, stir in sop.  Simmer until soup blends into venison.  Add
  onion, green pepper and garlic.  Saute until soft.  Add oregano, parsley,
  salt and pepper to suit your taste.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Cacciatore
 Categories: Venison
   Servings:  4

      2 lb Venison                             2 oz Marsala wine
      4    Slices bacon, cut up                1 cn 16 oz stewed tomatoes
      1 lg Diced onion                              (crushed)
      2    Garlic cloves, diced                2 c  Cooked rice
           Bacon grease

  Fry bacon.  Add diced onions, diced garlic and cook until clear.  In
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 30 of 73 - 29 + 31                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 019                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
separate skillet, cook venison in bacon grease until done.  Drain venison
  and add to skillet with onions, garlic and bacon.  To this add Marsala and
  stewed tomatoes, crushing them wiht a spoon into chunks.  Do not drain.
  Stir in cornstarch and simmer 15 minutes.  Place cooked rice on plate and
  spoon cacciatore over the top.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Saucy Venison
 Categories: Venison
   Servings:  4

  1 1/2 lb Venison, cubed                      1 ts Onion, minced
           Flour                               1 tb Parsley flakes
    1/2 c  Oil                                 1 sm Jar spaghetti sauce

  Coat venison in flour and fry in oil.  Add minced onion and parsley flakes
  as it cooks.  Drain on paper towel when done and discard all but 1 or 2
  tablespoons oil.  Return venison to skillet and add spaghetti sauce.
  Simmer 20 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison In Casserole
 Categories: Venison
   Servings:  3

      1 lb Venison roast, cut up               1 tb Onion
      2 tb Olive oil                         1/2 ts Black pepper
      2 tb Butter                              1 tb Parsley
      2 tb Flour                                    Pinch of cayenne
      1 cn Mushrooms                           1 pt Meat stock
      1 ts Salt

  Brown venison in loive oil and butter.  Add all ingredients and simmer for
  1 hour.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Swedish Meatballs - Venison
 Categories: Venison
   Servings:  7

      1 lb Ground venison                      3 tb All-purpose flour
      1 lb Sausage                             2 cn Beef gravy
      1 ts Salt                              1/2 c  Barbecue sauce
    1/2 ts Pepper                              1 c  Water
      1    Onion, chopped fine                 1 tb Worcestershire sauce
      2    Eggs                                1 tb Soy sauce
      1 c  Bread crumbs                        1    6-8 oz. carton sour cream
      1 c  Milk                              1/4 c  Sherry (optional)
      2 tb Butter

  Combine venison, sausage, salt, pepper, onions, seasoned salt, eggs, bread
  crumbs and milk.  Form mixture into small balls.  Melt butter in pan and
  fry balls until slightly brown.  Remove from pan and pour off some fat.
  Add flour to pan and cook for 4 minutes.  Continue stirring.  Add rest of
  ingredients (except sherry) and keep stirring until a thick gravy is
  formed.  Return meatballs to pan and simmer until fully cooked or put in
  crock pot.  Add sherry towards last half-hour before serving.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison-Bacon Hors D'oeuvres
 Categories: Venison
   Servings: 12

  1 1/2 lb Venison                           1/4 ts Black pepper
      2 lb Smoked bacon                        1 tb Worcestershire sauce
      1 md Chopped onion                       2 tb Butter
    1/2 c  Crackers                            1    Box toothpicks
      1    Egg

  Grind venison with 1/2 lb bacon and mix with onion in large bowl.  Crush
  crackers and add to mixture.  Add egg and black pepper.  Mix well.  Form
  into 1-inch round meatballs.  Fry in butter and Worcestershire sauce until
  brown.  Cook remainder of bacon until half done.  Wrap meatballs with
  bacon, and skewer with toothpicks.  Bake for 15 minutes at 350F.  Serve
  hot.  Makes about 50 balls.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Easy Venison Porcupines
 Categories: Venison
   Servings:  1

  1 1/2 lb Ground venison                      1 sm Onion, diced
      1 c  Rice, uncooked                    1/2 c  Murhrooms, chopped
           Garlic to taste                     2 cn Tomato soup

---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 31 of 73 - 30 + 32                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 020                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
SERVES MANY.  Mix all ingredients except soup and shape into meatballs.
  Place in crock pot and add two cans tomato soup and one can of water.
  Cover and cook on low about six hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Sweet And Sour Venison Meatballs
 Categories: Venison
   Servings:  1

      5 lb Ground venison                           Corn oil
      1 lb Ground chuck                        1    32 oz. bottle catsup
      1    Onion, minced                       1    12 oz. jar grape jelly
      1 c  Italian style bread crumbs

  SERVES MANY.  Mix venison with ground chuck in large bowl.  Add minced
  onion and mix in enough bread crumbs to keep meat together and form
  meatballs.  Cook in oil until done.  In a separate pot, mix catsup and
  grape jelly.  Heat until all of jelly is melted.  Put meatballs in a
  roaster or crock pot and ocver with sauce.  Cook 1 hours at 350F.  Goes
  great with noodles.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Parmigiana
 Categories: Venison
   Servings:  6

     10    Venison cutlets, sliced thin        1    Jar tomato sauce
      1    Egg, beaten                              Salt and pepper to taste
      2 c  Bread crumbs                      1/4 ts Basil
      2 tb Butter                            1/4 ts Oregano
      1 lb Mozzarella cheese, sliced           2    Garlic cloves, sliced thin

  Pound sliced venison between sheets of waxed paper until very thin.  Dip
  slices in beaten egg and then into bread crumbs until covered.  Pan fry
  briefly in butter until golden brown.  Place in baking pan and cover with
  mozzarella slices and tomato sauce.  Sprinkle spices and garlic around
  evenly.  Bake 10 to 12 minutes at 350F.  Serve with favorite pasta.  NOTE:
  Mom's Homemade Sauce is excellent substitute for the tomato sauce.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison and Beer Chili
 Categories: Venison
   Servings:  1

      4 lb Venison roast, cubed                2 tb Cumin
      3 lb Mild sausage                      1/2 ts Dry mustard
      4 md Onions                                   Pinch of oregano
      1    Garlic clove                        2    12 oz. can tomato sauce
      2    Green chiles                        1    12 oz. can whole tomatoes
      2 tb Oil                                 1 oz Vodka or tequila
      1    Beef bouillon cube                  2    12 oz. cans beer

  SERVES MANY.  Chop onions, garlic and chiles fine.  Brown venison and
  sausage in small amount of oil.  Add rest of ingredients.  Simmer,
  covered, for 2 1/2 hours, stirring occasionally.  Simmer another 30
  minutes without stirring.  Canned beans be be an option.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Chili Verde
 Categories: Venison
   Servings:  1

  2 1/2 lb Venison, cubed                      1 md Can of peeled/chop tomatoes
      1 tb Bacon fat or vegetable oil          2 ts Salt for taste
      1 lg Onion, sliced                     1/2 ts Ground cumin
      1 c  Water                           1 1/2 tb Flour
      2    Garlic cloves, minced               4 tb Water

  SERVES MANY.  Place fat or oil in 5 quart saucepan and brown meat with the
  onion.  Drain off fat and stir in 1 cup water and add remaining
  ingredients excpet the flour.  Let simmer for at least 1 1/2 hours,
  stirring often.  Blend flour with 4 tablespoons water and stir into the
  pot.  Cook 10 minutes longer untill thickened.  Serve with tortillas to
  help scoop up the sauce.  Makes an excellent side dish with eggs for
  breakfast or in an omelette.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Charleston Roast Venison
 Categories: Venison, Charleston
   Servings: 20

      1    Haunch of venison, any size         1 ts Marjoram
     10    Cloves garlic, split in half        1 ts Sage
    1/4 c  Olive oil                           1 tb Salt
      4    Onions, cut into wedges             3    Liters dry red win
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 32 of 73 - 31 + 33                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 021                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
4    Bay leaves                          1 c  Brandy
      1 tb Peppercorns                       1/4 c  Vinegar
      2 ts Thyme

  Marinate venison three days prior to serving.  Wash venison haunch.
  Pierce meat all over with knife point and insert a split garlic clove in
  each hole.  Pour oil over venison and rub to cover entire haunch.  Place
  in large roaster.  Sprinkle rest of dry ingredients over venison.  Pour
  wine, brnady and vinegar into bottom of roaster.  Cover and refrigerate.
  Turn venison twice a day until serving day.  COOKING:  Put covered roaster
  into 325F oven for 2 1/2 hours, basting often.  Test for desired degree of
  doneness.  Venison should be pink but not bloody near the bone.  Cool 10
  minutes prior to carving.  Garnish with parsley and orange wedges.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Haunch (or Loin)
 Categories: Venison
   Servings: 10

      1    Venison haunch (or loin)            1 lb Bacon
           Binegar                                  Garlic salt
           Garlic powder                       1 c  Red wine
      3    Onions cut into eighths

  Cut 1 inch wide slits in venison all the way through, about 2 inches
  apart.  Pour scant capful (off venigar bottle) vinegar into each slit.
  Shake garlic powder into each slit.  Stuff slits with cut onion and strip
  of bacon to the top.  Shake garlic salt on top of roast.  Lay strips of
  bacon across top.  Pour red wine on top.  Roast in covered roaster 3-4
  hours or until very tender.  Baste occasionally.  Remove from roaster and
  make gravy from drippings.  Good with rice, curried fruit, and green
  beans with almonds.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Low Country Fried Venison
 Categories: Venison, Charleston
   Servings:  4

      8    Vineson fillets 5 oz each           8 tb Dijon style mustard
           1/2 inch thick (cut               1/2 c  Flour
           From saddle)                             Hot oil

  Coat venison fillets with mustard.  Dredge in flour.  Cook 2-3 minutes in
  hot oil until crisp.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Low Country Mustard Fried Venison
 Categories: Venison, Charleston
   Servings:  6

      2 lb Venison ham cut into 1            1/4 ts Red pepper
           Inch cubes                        1/2 ts Garlic salt
      1 c  Yellow prepared mustard           1/2 ts Onion salt
      1 ts Soy sauce                                Sifted flour
    1/4 ts Black pepper

  Marinate venison cubes in mixture of mustard, soy sauce, peppers, and
  garlic and onion salts for 2 hours.  Refrigerate minimum of 2 hours or
  overnight.  Heat pot of oil for frying (have deep enough so meat will
  brown all over).  Roll cubes in flour.  Drop in hot oil.  Cook for 3-4
  minutes.  Drain and serve.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Hungry Boy Venison Casserole
 Categories: Venison
   Servings:  6

  1 1/2 lb Ground venison                    1/4 c  Water
      1 c  Celery                              1 ts Salt
    1/2 c  Chopped onion                       1 ts Paprike
    1/2 c  Green pepper                        1 cn Pork and beans
      1 cn Tomato soup                         1    Container biscuits

  Fry venison with celery, onion, green pepper.  Add soup, water, salt,
  paprike, pork and beans.  Place in casserole and put biscuits on top of
  venison mixture.  Bake 30 minutes at 425F or until biscuits are golden
  brown.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Jambalaya
 Categories: Venison
   Servings:  6

      2 lb Venison, diced                    1/2 c  Green onion tops, chopped
    1/2 lb Bacon                                    Salt
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 33 of 73 - 32 + 34                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 022                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
2    Ribs celery, chopped                     Chinese red pepper
      2 md Chopped onions                      8 c  Water
      1 c  Parsley, chopped                    2 ts Kitchen Bouquet
      1 md Bell pepper, chopped                4 c  Long grain rice
      1 ts Garlic powder

  Brown 1/2 pound bacon until crisp in heavy 6-quart pot.  Remove bacon,
  crumble and set aside.  Leave drippings in the pot.  Saute onions until
  dark golden brown.  Add celery, parsley, bell papper, garlic powder and
  onion tops.  Cook for approximately 10 minutes.  Sprinkle in salt and
  Chinese red pepper to taste.  Add water, Kitchen Bouquet and reserved
  bacon bits.  Toss in venison meat as soon as mixture begins to boil.  Cook
  over medium heat for 10 minutes, then add the rice.  Cook for additional
  10 minutes, cover, and cook until rice is tender.  Stir once.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Spicy Venison Chili
 Categories: Venison
   Servings:  4

  1 1/2 lb Ground venison                      1 cn 8 oz. tomato sauce
      1    Onion, chopped                      4    Jalapeno peppers, chopped
    1/2    Bell pepper, chopped              1/2 ts Chili powder
      1 qt Stewed tomatoes                     1 c  Celery, chopped

  Brown venisn, onion and bell pepper.  Drain.  Mix with tomatoes, tomato
  sauce and chili beans in crock pot.  Cook for 6 hours on medium heat.  Add
  jalapeno pepper, chili powder and celery.  Serve with cheddar cheese and
  crackers.  NOTE:  For hot chili, increase chili powder to 1 1/2 teaspoon.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Party Pot Venison Chili
 Categories: Venison
   Servings:  8

      2 lb Ground venison                      3 cn Chili beans with sauce
    1/2 lb Bacon, chopped                      2    15 oz cans tomato sauce
      1 tb Chili powder                      3/8 lb Cheddar cheese, shredded
    1/4 c  Onions, chopped

  Fry venison, bacon, chili powder and onions until lightly brown.  Mix all
  ingredients into pot over medium heat for approximately 15 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Charleston Venison Chili
 Categories: Venison
   Servings:  1

      2 lb Venison stew meat                   1 cn 30 oz. stewed tomatoes
    1/4 c  Olive oil                           1 cn 8 oz. tomato paste
      1 lg Bell pepper, chopped                4    Stalks celery, chopped
      1 lg Sweet onion, chopped                4    Whole jalapeno peppers
      1    Whole garlic clove, diced           2 tb Brown sugar
     60 oz Caliente Style Kidney Beans         1    12 oz. bottle chili sauce
           (2 each 30 ounce cans)                   Chili powder
      1 cn 30 oz. kidney beans                      Cayenne pepper

  SERVES MANY.  Brown venison in olive oil, drain.  Chop bell pepper, onion
  and garlic.  Brown lightly.  Put beans, tomatoes, tomato paste, bell
  pepper, garlic, celery, onion, jalapenos, brown sugar, venison and chili
  sauce in 6-quart or larger crock pot or covered pot and simmer for several
  hours.  Add chili powder and cayenne papper to taste.  Stir occasionally.
  Chili is ready after approximatley 4 hours.  NOTE:  Any meat may be
  sutstituted for the venison, the leaner the better.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Stuffed Cabbage With Venison
 Categories: Venison
   Servings:  8

  1 1/2 lb Ground venison                           Salt and pepper
      1    Egg                                 1    Head of cabbage
    1/2 c  Rice                                1 cn Sauerkraut
      1    Chopped onion                       1 cn Tomato sauce
           Small amount of milk                1 cn Tomatoes

  Mix meat, egg, rice and onion together.  Add milk, until rice is moist.
  Add salt and pepper.  Cut core out of cabbage and place cabbage in boiling
  water until leaves are soft.  Roll meat mixture in each leaf of cabbage.
  Put 1/2 can sauerkraut in bottom of roaster and put rolls on tip.  Put
  rest of sauerkraut on top of rolls.  Chop rest of cabbage and put on top
  of sauerkraut.  Add tomato sauce and tomatoes (breaking up tomatoes).  Add
  a little water.  Bake at 325F for 2 to 2 1/2 hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

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 Msg  : 34 of 73 - 33 + 35                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:33 
 To   : All                                                                     
 Subj : 803 871-9771 023                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Venison Lasagna
 Categories: Venison
   Servings:  6

      1 lb Spicy venison sausage               2 ts Salt
      2 ts Onion salt                          1 cn 8 oz. mushroom pieces
      2 ts Garlic salt                         6    Uncooked lasagna noodles
      1 cn 16 oz. whole tomatoes               1 pk 16 oz. pkg ricotta cheese
      1 cn 15 oz. tomato sauce               1/2 c  Parmesan cheese
      3 tb Dried parsley flakes            1 1/2 ts Oregano leaves
      1 ts Sugar                               2 c  Chredded mozzarella cheese
      1 ts Basil leaves

  Cook and stir sausage, onion and garlic salt in 10-inch skillet until
  sausage is light brown.  Drain.  Add tomatoes (with liquid), tomato sauce,
  2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms.
  Heat to boil, stirring occasionally.  Reduce heat.  Simmer uncovered until
  mixture is consistency of thick spaghetti sauce, about 1 hour.  Cook
  noodles as directed on package.  Reserve 1/2 cup of the sauce mixture.
  Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2
  teaspoons salt and oregano.  Layer 1/2 each of the noodles, remaining
  sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased
  oblong pan, 10X6X2 inches.  Repeat above process until you have 2 layers.
  Spoon reserve sauce on top, top with mozzarella and sprinkle with
  Parmesan.  Cook uncovered at 350F for 45 minutes.  Let stand 15 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Texas Roast Venison Saddle
 Categories: Venison, Rebel
   Servings:  8

      6 lb Saddle of venison                 1/4 ts Black pepper
      1    Clove of garlic, cut                     Few grains cayenne pepper
  2 1/2 ts Salt

  Rub venison roast with garlic, salt and pepper.  Place venison, uncovered,
  in hot oven for 1/2 hour.  Reduce heat to 300F and cook 20 minutes per
  pound.

  ROAST VENISON GRAVY:  Thicken drippings with 2 tablespoons flour and 1 cup
  water.  Brown flour and add water slowly.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: All Day Rebel Venison Stew
 Categories: Venison, Stews, Rebel
   Servings:  4

      2 lb Venison                             1 ts Coarsely ground pepper
      2 lg Potatoes, diced                     1 cn Tomato sauce
      4    Carrots, diced                      3 tb Chunky peanut butter
      1 c  Red table wine                      2 ts Soy sauce
      2 md Onions, chopped                          Beef broth to cover
      2    Bay leaves                          1    Clove garlic, minced
  1 1/2 ts Salt                                1 ts Thyme

  Combine all ingredients in a slow cooker.  Cook on low for 8 hours and 15
  minutes.  Serve with cornbread.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Scallopini
 Categories: Venison
   Servings:  4

      1 lb Venison                           1/4 ts Garlic salt
      1 cn 14 oz. peeled tomatoes            1/2 ts Basil
      3 oz Tomato paste                      1/2 ts Oregano
    1/2    Green pepper, cut into            1/4 c  Sugar
           Small pieces                        4 tb Oil
      1 md Onion, sliced

  Place tomatoes, tomato paste, green pepper, onion, spices and sugar in
  large covered skillet.  Simmer over low heat for 1 hour.  Meanwhile, cut
  venison into strips 1/8-inch thick, removing all fat and gristle.  Flash
  fry venison in iron skillet in oil until slightly pink.  Fry vension one
  layer at a time and trim individually.  Drain on paper towels.  Add meat
  to bubbling sauce just before serving.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Meat Pies
 Categories: Venison
   Servings:  8

      3 lg Venison steaks                    1/4 ts Pepper
      4 md Potatoes                                 Dash Tabasco sauce
      6    Carrots                             4 c  Flour
      1 lg Onion                               2 ts Salt
      3 pk Gravy mix                       1 1/2 c  Shortening
      1 ts Salt                               14 tb Cold water
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 35 of 73 - 34 + 36                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 024                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

  Chop venison, potatoes, carrots and onions into small cubes.  Make gravy
  mix as directed.  Simmer meat mixture in gravy until tender, adding salt,
  pepper and dash of Tabasco sauce.  Make a crumb mixture with a fork out of
  the flour, salt and shortening.  Stir in water to form a dough.  Roll pie
  crust into four 6-inch rectangles.  Stuff with meat mixture and pinch
  closed.  Bake at 350F for 35 minutes.  Serve hot.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Microwave Venison Pie
 Categories: Venison, Microwave
   Servings:  6

      1 lb Ground venison                    1/2 ts Salt
      1 md Onion, chopped                    1/4 ts Basil
      1 pk 10 oz. frozen peas and            1/8 ts Pepper
           Carrots or green beans              3 c  Hot mashed potatoes
      1 cn 10 3/4 oz tomato soup               1 c  Shredded cheddar cheese
      1 ts Worcestershire sauce

  Combine ground venison into a 2 quart casserole with the chopped onion.
  Microwave on high 4-6 minutes or until meat loses its pink color.  Break
  up meat and drain off all grease.  Microwave vegetables on high 2-3 1/2
  minutes or until well defrosted.  Add tomato soup to meat and mix.  Add
  all other items but the vegetables, potatoes and cheese.  Mix well.
  Spread vegetables evenly over meat.  Spread mashed potatoes over
  vegetables.  Microwave on high for about 6 minutes and turn half way
  through cooking cycle.  Spread cheese evenly over potatoes.  You may use
  extra cheese if you wish.  Microwave about 3 minutes and turn half way
  through the cycle.  Let stand 5 minutes and serve.  Can be reheated.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Mountain Venison Chops
 Categories: Venison, Mountain, Rebel
   Servings:  1

           Venison chops or steaks                  Powdered sage
           Cooking fat                              Salt and pepper
           Chopped onions

  Saute onion in fat.  Score edges of venison to prevent curling.  Rub salt,
  pepper and sage on surfaces of venison.  Fry until brown, cover and cook
  slowly until tender.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Pan Broiled Venison
 Categories: Venison, Southern, Rebel, Mountain
   Servings:  2

      1 lb Venison steak                     1/4 ts Tabasco sauce
      2 tb Cooking oil                              Salt

  Season venison steak with tabasco sauce and salt, then place in heated oil
  in skillet.  Pan broil on one side until nicely browned.  Trun and brown
  other side.  Serve at once with melted butter.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Tom's Venison Stroganoff
 Categories: Venison
   Servings:  6

  1 1/2 lb Venison, cubed                      1 ts Dry mustard
      1 lb Fresh mushrooms                     1 lg Onion, sliced
    3/4 c  Butter                            2/3 c  Sour cream
      2 tb Flour                               2 c  Beef bouillon
      2 c  Pale dry sherry

  Saute mushrooms in 1/4 cup butter until tender.  Set aside.  Add at least
  1 tablespoon butter to pan.  Add venison and brown.  Set aside.  If little
  butter remains, add 2 tablespoons butter and sprinkle in 2 tablespoons
  flour.  Mix well.  Slowly add 2 cups of beef bouillon.  Stir well to form
  a smooth gravy.  Add sherry and dry mustard.  Blend well.  Add the
  venison, mushrooms and onions.  Simmer on low for 25 minutes.  About 5
  minutes before serving, add sour cream and blend well.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Illinois Venison Chili
 Categories: Venison
   Servings: 10

  2 1/2 lb Venison, coarsely ground            1 md Green pepper, diced
      2 tb Vegetable oil                     1/4 c  Celery, diced
      1 lg Onion, chopped                      2 ts Ground cumin
      3 lg Garlic cloves, crushed              1 ts Salt and pepper
      2 tb Worcestershire sauce                1 ts Instant minced onion
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 36 of 73 - 35 + 37                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 025                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
2 tb Barbecue sauce                      1 ts Garlic powder
      2 tb Chili powder                        1 cn 15 oz. stewed tomatoes
      1 tb Brown sugar                         2 tb Jalapeno pepper juice (opt)
      1 tb Soy sauce                                Dash red cayenne pepper
      1    4 oz. jar pimentos, chopped

  In 5-quart saucepot over medium heat, combine all ingredients and cook for
  3-4 hours.  If you like spicy and hot, add 2 tablespoons jalapeno pepper
  juice.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Florida Fricassee Of Venison
 Categories: Venison
   Servings:  8

      3 lb Venison, cubed                      1    Garlic clove, diced
           Salt                                1 tb Cilantro
      2 tb Garlic powder                       2 sm Cans tomato sauce
      1 tb Oregano                             1 sm Can tomato paste
      1 c  Spanish olive oil                   1 tb Sugar (optional)
      1    Onion, diced                             Cooking wine

  Add all ingredients, except for tomato products, cooking wine and sugar.
  Fry in skillet or pan for about 10 minutes until meat is brown.  Add
  tomato sauce, tomato paste and 1/2 bottle cooking wine.  Cook on low
  temperature for 5-6 hours.  After 2-3 hours add other 1/2 bottle of
  cooking wine.  If, towards the end, it tastes a little salty, add 1
  tablespoon sugar, or as needed to give desired taste.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Michigan Venison Stroganoff
 Categories: Venison
   Servings:  4

      1 lb Venison stew meat                   1 ts Instant beef bouillon
      4 tb Butter or margarine                 1 ts Salt
      8 oz Mushrooms, sliced                   1 ts Pepper
      2 md Onions, sliced                      1 c  Sour cream
      1    Garlic clove, finely chopped      1/2 ts Prepared mustard
    1/2 c  Water

  Heat 2 tablespoons butter in large skillet until melted.  Add mushrooms,
  onions and garlic.  Cover and simmer, stirring occasionally until onions
  are tender, 5-10 minutes.  Remove vegetables and any liquid from skillet.
  Cook and stir stew meat in 2 tablespoons of butter over medium heat until
  browned, about 10 minutes.  Add water, bouillon, salt and pepper.  Heat to
  boiling, reduce heat.  Cover and simmer until meat is desired tenderness,
  10-15 minutes.  Add vegetable mixture.  Heat to boiling, reduce heat.
  Stir in sour cream and mustard.  Heat until hot.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Corned Venison Reuben Bake
 Categories: Venison
   Servings:  4

      2 c  Corned venison, diced               1 c  Thousand Island dressing
           Or shredded                         2 c  Shreeded Swiss cheese
      1 c  Sauerkraut                          3 c  Rye bread, diced

  Mix all ingredients together, adding bread last and turn into a lightly
  greased baking dish (about 1 1/2 inches deep).  Bake at 350F for 30
  minutes, or until brown.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Green Pepper Venison Bake
 Categories: Venison
   Servings:  4

  2 1/2 lb Venison, cubed                    1/4 c  Celery, chopped fine
           Salt and pepper                     1    Jar chili sauce
    1/2 c  Green pepper, chopped               1    Sauce jar of water
      1 c  Onions, chopped

  Place venison in baking dish, salt and papper to taste.  Cover venison
  with green peppers, onion and celery.  Cover this with chili sauce and
  water.  Bake covered for 2 1/2 hours at 325F.  Serve on bed of rice.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Marsala
 Categories: Venison
   Servings: 15

      9 lb Venison roast                       2    Beef bouillon cubes
    3/4 lb Bacon                           1 1/2 c  Marsala wine
      3    Pinches rosemary leaves
---

--- QScan v1.05b
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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 37 of 73 - 36 + 38                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 026                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

  Lay bacon strips over roast in crosshatch pattern.  Be generous with
  bacon.  Tie bacon onto roast with twine.  Tehn use meat baster to force
  Marsala wine between bacon and roast.  Again, be generous.  Pour remaining
  wine over roast and into water pan.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Southern Marinated Venison Ribs
 Categories: Venison, Wild, Southern
   Servings:  4


  Marinate one rack of venison ribs overnight in a mixture of a half-cup red
  cooking wine, one tablespoon salt, and enough cold water to cover.  Next
  day, rinse well in clear water.  Boil ribs for one hour, adding to the
  water one teaspoon each of salt, pepper and sugar.

  Mix the sauce while ribs are boiling; one can of beer, a half-cup honey,
  one teaspoon salt, a half-teaspoon pepper, two teaspoons lemon juice, one
  cinnamon stick (to be removed after sauce is cooked).  Cook sauce just
  long enough for ingredients to be well-blended.

  When ribs are done, remove and let cool; cut into smaller sections if
  desired.  Reserve a half-cup of the sauce.  Pour remaining sauce over ribs
  and marinate an hour (do not refrigerate).  Add one teaspoon each of
  ketchup and mustard to the reserved sauce, mix well and pour over ribs.
  Bake at 350F for 30 minutes, or until tender and brown.  NOTE:  Do not let
  time elapsed between boiling and baking the ribs exceed two hours.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Jerky McDermott
 Categories: Wild, Venison
   Servings:  1

           Deer, sliced 1/8" thick             4 tb Seasoned pepper
      2 tb Hickory smoked salt               2/3 c  Soy sauce
      1 tb Garlic salt                       1/3 c  Worcester sauce smoked
      2 tb Monosodium glutamate                     Tabasco sauce to taste

  Sprinkle meat with dry mixture, both sides. Drape on oven racks without
  touching while oven heats to 200 degrees. Place in oven with door open 2-3
  inches. After one hour, baste with sauce, repeating every half-hour for the
  remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish
  meat in 45 to 90 minutes.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Magnum Deer Chili
 Categories: Wild, Venison
   Servings:  1

      2 lb Deer, or other game, ground         1 tb Chili powder
     40 oz Red kidney beans, can               1 tb Cumin
     46 oz V-8 juice, can                  1 1/2 tb Onion, dry, minced
      3 oz Jalapeno peppers                  1/2 tb Garlic salt
      1 tb Sugar                             1/2 tb Red pepper

  Brown meat in a black iron pot over medium-high heat. Drain jalapeno and
  chop. Drain kidney brans, rinse with cold water and drain again. After meat
  is brown, add all other ingredients and cook over medium heat for 4 hours.
  Add additional cumin, chili powder and red pepper to taste. Use caution
  with red pepper- it is easier to heat up with pepper than to cool off!

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Marinaded Deer Roast
 Categories: Wild, Venison
   Servings:  1

      8 lb Deer roast (ham)                    1 tb Red pepper
    1/2 lb Salt pork, cut in strips            1 tb Pepper, black
      1 c  Currant jelly                       3    Garlic clove, minced
      4 tb Flour                               3    Bay leaves
      1 tb Brandy                              1 ts Cloves
      4 c  Vinegar                             1 ts Allspice
      4 c  Water                               1 ts Thyme
      1 tb Salt

  Mix all ingredients after brandy into marinade. Pour over roast and soak
  for at least 6-8 hours, turning several times. Before roasting punch
  several holes in the roast with a sharp knife. Insert salt pork with
  additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per
  pound. Baste frequently with drippings and marinade. When tender, remove
  meat and keep warm while making gravy. GRAVY: In the roasting pan slowly
  melt 1 C currant jelly with drippings and marinade. Add flour mixed with
  water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
  stir well and serve. Suggestions: Use muscadine jelly for better tasting
  gravy.

-----
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 38 of 73 - 37 + 39                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 027                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Jerky Marinade
 Categories: Wild, Venison, Sauces
   Servings:  1

      3 lb Deer meat, thinly sliced            2 ts Liquid smoke
    3/4 c  Wine, dry                           1 ts Seasoned salt
    1/3 c  Lemon juice                       1/4 ts Pepper
    1/4 c  Onion, minced                       3    Bay leaves
    1/4 c  Brown sugar

  Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold
  part of the refrigerator. Turn meat several times. Remove meat, spreading
  out to bring to room temp. Place on greased racks in a smoker and smoke at
  a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly
  translucent and darkly red, near black. Store in plastic bags in
  refrigerator.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Barbecued Venison Benison
 Categories: Wild veniso, Barbecue
   Servings:  1

      1    Deer fillet, med size               1    Bay leaf
      2 tb Butter, melted                    1/2 lb Mushrooms, chopped
      1 tb Flour                               2 tb Butter, cold
      2 tb Orange juice                             Salt & pepper to taste

  Mix melted butter with chopped mushrooms and cook for about five minutes.
  Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf.
  Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid
  butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per
  side. Place in a hot broiling plate, sprinkle with salt, add
  mushroom-orange juice sauce and cook until done to your desire, basting
  while it cooks.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Smoked Deer Ham I
 Categories: Wild, Venison
   Servings:  1

      1    Deer ham, 8-10 lb                 1/4 c  Vinegar
      3 tb Red pepper                          4 tb Pepper, black
    1/2 c  Salt

  Wash ham carefully and trim away fat or cartilage. Make small slits in meat
  with sharpe knife about 2 in. apart and 1 in. deep, all over the roast.
  Make a paste of the ingredients and stuff each cut slit with a small
  teaspoon of seasoning paste. Rub remaining seasoning over outside of roast.
  Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2
  or 3 times. When ready to cook, place on spit over coals and smoke
  approximately 4 - 5 hours. When done, wrap in foil and keep very warm till
  serving.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Sausage I
 Categories: Wild, Venison
   Servings:  1

     10 lb Deer meat, lean                   1/2 oz Allspice
     10 lb Pork, fresh, lean                 1/2 oz Paprika
      3 oz Water                               2 ts Garlic powder
      1 oz Pepper, black                      12 oz Salt
    3/4 oz Ginger, ground                    1/2 lb Dried milk
  1 1/4 oz Nutmeg                          2 1/2 ts Liquid smoke

  Grind together the two meats, mix thoroughly. Add measured water. Mix
  spices thoroughly and mix well into meat mixture. If sausage is to be
  smoked, omit the liquid smoke. You may stuff sausage into casings, making
  6-8" links, or make into patties for freezing. To cook, place in a frying
  pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15
  minutes covered, then remove. Drain most of the fat from the pan; replace
  sausage and brown. Make gravy in pan after sausage done.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Ragout with Onions
 Categories: Wild, Venison
   Servings:  1

      2 lb Deer neck and shank                 2 c  Beef stock
     24    Pearl onions                        2 c  Wine, dry red
  1 1/2    Onion, chopped                      3 tb Flour
      1 lb Fresh mushrooms, chopped          1/4 ts Salt
      1 tb Tomato sauce                        2 tb Butter
      3 tb Wine, sherry or port

---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 39 of 73 - 38 + 40                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 028                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a
  large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown
  deer chunks until well-seared, then add sherry or port and cook for 10
  minutes more. Remove from pot and set aside. To the liquid remaining in the
  pan add pearl or chopped onion and brown until golden. Add tomato paste,
  stirring in well. Add flour and stir into mixture. Return deer to pot,
  adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3
  hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30
  minutes before serving. Serve over buttered noodles or rice.

  Suggestions: Leave out mushrooms and substitute chopped carrots at start.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer and Barley Soup
 Categories: Wild, Venison, Soups
   Servings:  1

      2    Deer shanks (or equal)              1    Bell pepper, seeded, chopped
      1 c  Barley, pearl                      14 c  Beef or chicken stock
      1 c  Peas, green split                   4 tb Butter
      2    Onions, chopped                     1 tb Salt
      2    Garlic clove, finely chopped      1/4 ts Pepper

  Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and
  brown lightly. Add stock and remaining ingredients and bring to a boil.
  Cover and simmer for 2-3 hours, until meat is tender. Season according to
  taste.

  Shank took 3 hours to become tender.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Sausage Peperone
 Categories: Wild, Venison
   Servings:  1

      5 lb Deer, ground                        1 lb Pork fat, ground
      5 lb Pork butt, ground               2 1/2 oz Sausage seasoning

  SEASONING:  Dan-Dee Seasoning Metairie Louisiana Mix ground meats with
  seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place
  patties on squares of waxed paper, four high, and place six squares in a
  plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds
  of meat used.

  IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat
  pork, This gives smoked flavor to sausage.

  Makes a very lean sausage which needs water to cook.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Soup Stock
 Categories: Wild, Venison, Soups
   Servings:  1

      2    Deer bones, cracked, large         12    Peppercorns, green, crushed
    1/8 ts Nutmeg                              8 c  Water
   1/16 ts Mace                              1/4 ts Smoked salt

  Crack deer bones after removing from meat (large ham bone & pelvic bones,
  etc). Place in large stew pot, add seasonings. Bring to a boil, then cover
  and simmer for three hours. Strain stock through tea strainer, then through
  cloth to remove any particles. Allow to cool, then skim off any fat which
  accumulates. Use as base for soup or stew.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Charlie's Deer Stew
 Categories: Wild, Venison
   Servings:  1

      3    Venison (to 4 lb)                   1 ts Dried parsley
           Flour                               1    Onion, large
      3 tb Bacon fat                       1 1/2 ts Salt
  1 1/2 c  Hot water                         1/2 ts Coarse red pepper
      1 c  Wine, dry red                       3    Carrots, scraped/quartered
      1 ts Mixed thyme, basil, marjoram        3    Potatoes, scraped/quartered

  Remove sinews and bones from deer; cut meat into bite sized pieces & roll
  in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover
  pot and and bring to a boil. Lower heat and simmer two hours. Add carrots &
  potatoes. Cover and simmer 1 hour, adding more hot water if needed. When
  meat is tender and vegetables done, serve hot with french bread.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Ham
 Categories: Wild, Venison
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 40 of 73 - 39 + 41                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 029                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Servings:  1

      2 tb Flour                               3 tb Pancake syrup
      2 tb Vegetable oil                       4 tb Worcestershire sauce
      3 c  Water, hot                         12 oz Chili sauce
      2    Onions, large, chop coarse               Cayenne pepper (to taste)
      9 oz Mustard pickles                          Salt & pepper to taste
      3 tb Vinegar                             1    Deer ham, large

  Combine flour and oil and cook over medium heat, stirring constantly, to
  make a roux. Add hot water gradually, stirring to blend. Place ham in
  roasting pan. Surround roast with onions, sprinkling some over top. Salt
  and pepper liberally. Pour roux over roast. Cover pan and bake one hour at
  350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast
  and bake three more hours, uncovered for the last hour. Slice and serve
  with gravy over rice.

  Suggestions:  To decrease wild taste of deer, marinate in buttermilk
  overnight.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Chili
 Categories: Wild, Venison
   Servings:  1

      3 tb Bacon drippings                     4 tb Chili powder, hot
      2 lb Deer meat, ground                   1 ts Cumin, ground
      2    Onions, large, chopped              1 ts Paprika
      3    Garlic clove, minced                1 c  Water
      2    Bell peppers, chopped              32 oz Beans, chili/kidney
      2 lb Tomatoes, can                            Black pepper to taste
     16 oz Tomato sauce

  Heat bacon drippings in heavy pot. Add meat and cook until slightly
  browned. Add onions, garlic, bell peppers and saute until limp. Add
  tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper. Stir
  to blend. Add water and simmer about 30 minutes. Add beans and continue to
  cook about 30-45 min.  Yield: 3 quarts.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Herb Marinaded Deer Roast
 Categories: Wild, Venison
   Servings:  1

      1    Deer roast                          1 c  Beef broth
      4 tb Peanut oil                          1    Tomato, peeled and chopped
      1    Onion, chopped                      1 ts Thyme
      2    Garlic clove, minced                1 ts Tarragon
      4 tb Flour                                    Salt & pepper to taste

  Cook deer over hot charcoal for 3-4 hours, basting often with the marinade,
  but reserving one cup for the sauce. Heat oil in a pan and add onion and
  garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over
  moderate heat for 15 minutes or until flour is brown. Stir in the broth and
  reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and
  herbs. Simmer one hour. Correct seasonings. Serve with meat.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Filet a'Tournedos Brennan
 Categories: Wild, Venison
   Servings:  1

      4    Deer filets of loin               1/4 ts Worcestershire sauce
      2 tb Butter                            1/4 ts Salt
      1 tb Flour                                    Pepper, black, dash
    1/2 c  Mushroom juice                      1    Tomato, ripe large
    1/4 c  Wine, red                         1/2 c  Mushrooms, sliced

  In a small saucepan melt butter and saute mushrooms. Add flour and cook
  slowly a few minutes until slightly browned. Stir in wine, juice and
  seasonings. Cook until thickened.

  Meanwhile, season and grill filets to taste, rare or medium rare. Cut the
  tomato into four slices and grill. Arrange tomato slice on each filet and
  pour over mushroom sauce.

  USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's
  Note: Add whole hickory nuts or pecans, in husks, to the grill to make an
  aromatic smoke. Won't flame before done.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Boiled Deer Ardennes
 Categories: Wild, Venison
   Servings:  1

      2 lb Deer, lean                        1/4 ts Cloves, ground
      4 tb Flour                             1/2 ts Ginger, ground
      1 c  Brown vinegar                     1/2 ts Salt
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 41 of 73 - 40 + 42                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:34 
 To   : All                                                                     
 Subj : 803 871-9771 030                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1 c  Water, cold                       1/8 ts Pepper, black
      1    Onion, small, chop fine

  Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well
  with salt and pepper. Remove and drain well. While boiling deer, make a
  gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in
  saucepan or frying pan. Add all other ingredients, stirring well over
  medium heat until a smooth gravy is formed. Pour gravy over deer chunks
  immediately before serving. Time it and take great care that all is piping
  hot.

  VARIATION: Boil deer in seasoned broth by adding a small amount of any
  popular marinade or herb/seafood seasoning.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Sausage II
 Categories: Wild, Venison
   Servings:  1

      2 lb Bacon, smoked, unsliced             1 tb Sage, rubbed
      5 lb Deer meat, lean                     1 tb Smoked salt

  Grind meats, blending together thoroughly with salt and sage. Smoke in
  links or cook in patties in a pan.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Barbequed Deer Ribs I
 Categories: Wild, Venison
   Servings:  1

      1 c  Catsup                              2 ts Chili powder
    1/4 c  Vinegar                           1/4 ts Cayenne pepper
    1/4 c  Worcestershire sauce                2    Onions, finely chopped
      1 ts Salt                            1 1/2 c  Water
      1 ts Pepper, black

  Split washed ribs into spareribs. Cover with sauce, cover the pan and bake
  in a moderate oven (350) for an hour. Uncover and continue to bake for
  another 30 minutes. Turn during last half-hour several times, to brown. You
  pick your favorite barbeque sauce.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Boiled Deer Tongue
 Categories: Wild, Venison
   Servings:  1

      1    Deer tongue                         3    Bay leaves
      1 tb Salt                                2    Cloves, whole
      4    Peppers, whole

  Use ingredients above for one deer tongue, and add equal increase for each
  added tongue to cook. Wash the tongue(s) well and cover with water in a
  pot. Add spices and salt and simmer covered until tender. Remove from the
  water and peel off the outer covering, which is a modified 'skin' of
  sensory cells.

  Serve hot or cold with any of the myriad deer sauces listed here. You may
  spice it up to suit yourself during cooking.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Sauce I
 Categories: Wild, Venison, Sauces
   Servings:  1

    1/2 c  Jelly, currant or grape           1/2 ts Dried herbs
      4 tb Butter

  Melt and blend in a sauce pan; serving in a gravy boat for individual use.
  Pick your favorite herbs, usually aromatic ones such as sage, cloves or
  allspice.

  Suggestions:  Use muscadine jelly, a perfect taste to compliment deer.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Sauce II
 Categories: Wild, Venison, Sauces
   Servings:  1

    1/4 c  Marinade, strained                  1    Ginger, powdered, pinch
      1 c  Jelly, strained                     2 tb Whiskey, Scotch/Bourbon
      1 tb Lemon juice

  Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy
  boat for individual use.

---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 42 of 73 - 41 + 43                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:35 
 To   : All                                                                     
 Subj : 803 871-9771 031                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Marinade I
 Categories: Wild, Venison, Sauces
   Servings:  1

      2 c  Wine, claret or other red           1    Bay leaf
      2 c  Vinegar                             2    Cloves, whole
      1 ts Worcestershire sauce                     Salt, pinch

  4 cups of either wine or vinegar may be used in place of the combination.
  Marinade as short as two hours or up to 48 hours, depending on how you
  judge the tenderness and tastiness of your game. Save the marinade and use
  again or add to gravies and soups (sparingly).

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Marinade II
 Categories: Wild, Venison, Sauces
   Servings:  1

      2 c  Wine, dry                          12    Cloves, whole
      2 c  Vinegar, white                      1 tb Peppercorns, black, whole
      6    Bay leaves                          1    Onion, large, sliced

  Combine ingredients and place meat in a bowl. Pour marinade over meat and
  cover for from 2 hours to 48 hours (refrigerate if cooking is not planned
  same day). Turn meat several times. Save marinade as basting sauce, repeat
  use, gravy flavoring or soup additive. You should judge meat tenderness and
  flavor to decide how long to marinade. Note: If meat is badly bloodied, add
  2 Tbsp salt and increase vinegar by 1 C.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Marinade III
 Categories: Wild, Venison, Sauces
   Servings:  1

      1    Lemon, juice of                     2 ts Salt
    1/2 c  Vinegar, wine                       2    Bay leaves
    1/4 ts Tarragon                          1/4 ts Pepper, black
      2    Onions, sliced                    1/2 c  Tomato catsup
      1 ts Chili powder                        1    Garlic clove, crushed
    1/2 c  Water

  Mix ingredients in a large bowl. Place meat therein and turn several times.
  Cover. Marinade for from 2 hours to 48 hours, dependent upon your
  assessment of tenderness and flavor. Save marinade for soups, gravies, or
  later use with another meat.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Marinade IV
 Categories: Wild, Venison, Sauces
   Servings:  1

      1    Wine, dry white, bottle             3    Parsley, chopped, sprigs
      1 c  Vinegar                             1 ts Salt
    1/2 c  Oil, any type                       6    Peppercorns, crushed
      1    Onion, large, sliced                4    Juniper berries
      2    Carrots, large, sliced thin       1/4 ts Thyme
      4    Shallots, chopped

  Place cutup and chopped vegetables around meat in a large bowl. Pour mixed
  liquids over it. Oil rises to the top and retains flavor of marinade. Use
  for 2 hours to 48 hours, dependent on how you assess the tenderness and
  flavor of the meat. Retain marinade liquid for soup base, gravies or reuse
  later. Keep meat in refrigerator if not cooking the same day.

  OPTIONS: Omit juniper berries. Add rosemary or tarragon with or in place of
  thyme.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Marinade V
 Categories: Wild, Venison, Sauces
   Servings:  1

      1 lb Carrots, raw                        3    Bay leaves
      1 lb Onions, yellow                      1 ts Thyme
    1/2 lb Celery, incl. tops                  1 ts Peppercorns, crushed
      8 c  Vinegar                             1 tb Allspice, whole
      4 c  Wine, red                           1 ts Salt
      1 tb Parsley, chopped

  Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook
  so hot that vegetables become browned. Add remaining ingredients and boil
  then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use.
  Cover the meat completely if possible. If not, turn every 1/2 hour while in
  marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 43 of 73 - 42 + 44                                                      
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:35 
 To   : All                                                                     
 Subj : 803 871-9771 032                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
meat in marinade for from 2 hours to 48 hours depending on your assessment
  of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
  Keep marinade, strained, for gravy or soup flavoring.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Big Buck Steak I - Venison
 Categories: Wild, Venison
   Servings:  1

      1    Round steak, 1-1/2 to 2 in.              Salt & pepper to taste
      6 tb Flour                               2 tb Frying fat
      1 cn Mushroom soup

  If you kill a big buck and know he will not be as tender as my spikehorns,
  cut a round steak about 2 inches thick, dredge in flour, let stand for an
  hour and then reflour the wet spots. Sear on both sides in a hot,
  lightly-greased skillet or black iron pot. Now pour the can of soup
  directly onto the center of the steak, then add enough hot water to cover
  the meat. Cover the pot or skillet, cook in a moderate (375) oven for about
  2 hours or until tender.

  Suggestions:  Try adding cutup turnips and fresh green beans around the
  meat, just before pouring the mushroom soup on.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Big Buck Steak II - Venison
 Categories: Wild, Venison
   Servings:  1

      1    Round steak, 1-1/2 to 2 in.         2 tb Catsup
           Marinade, selected                  2 tb Olive oil
      1 tb Garlic butter                       4 tb Water
      1    Onion, finely chopped                    Salt & pepper to taste
    1/2 ts Flour                                    Paprika to taste

  Dry the marinaded steak and brush with melted garlic butter. Add salt and
  pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add
  remaining ingredients and cover, cooking over moderate heat for an hour and
  a half or until tender. If water cooks down, add wine to replace. Full
  range of modification to this recipe include tomato sauce instead of
  catsup, more or different seasonings, added vegetables to cook. Spicier
  includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage.
  Note: Use hickory smoked salt instead of regular.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Fried Deer Heart
 Categories: Wild, Venison
   Servings:  1

      1    Deer heart per person             1/2 c  Milk
      6 tb Flour                               2 tb Bacon fat or oil
      8 tb Cracker crumbs                           Salt & pepper to taste

  Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and
  roll in cracker crumbs, and fry on both sides to golden brown. Eat now or
  add broth and simmer for 3 to 5 minutes. Drain and serve hot.  Hearts can
  be washed and marinaded if desired.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Heart and Kidney Stew
 Categories: Wild, Stews, Venison
   Servings:  1

           Heart and kidneys from deer         4 c  Water
      1    Onion, minced                       1 tb Butter or margarine
      1 cn Mushroom soup                            Salt & pepper to taste
      1 c  Wine, red                                Noodles, rice, saffron rice

  Boil heart and kidneys in lightly salted water to cover until tender. Cool
  and slice into bite-sized pieces. Saute onion in butter until transparent.
  Add remaining ingredients, including 1 cup of broth in which meat is
  boiled. Allow to simmer for about 15 minutes more.  Serve over noodles or
  rice. Wild rice is also excellent with this.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Deer Venison-Oyster Frizee
 Categories: Wildgame, Venison, Oysters, Seafood
   Servings:  1

     24    Oysters                             1 tb Bacon, finely chopped
      2 lb Deer loin                                Salt & pepper to taste
      1 tb Flour                                    Hot toast points

  Fry thinly sliced deer loin in bacon fat until brown. Take care to cook
  slowly. Add oysters with their liquor. Thicken with flour rubbed to a paste
---

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Ä [134] Crossnet: RN.RECIPES (73:8101/0) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RN.RECIPES Ä
 Msg  : 44 of 73 - 43                                                           
 From : Gary Phelps                         7223:1300/1     Sun 30 Jan 94 12:35 
 To   : All                                                                     
 Subj : 803 871-9771 033                                                        
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
with a little cold water. Season and cook until edges of oysters curl.
  Serve in a deep dish with toast points. Recipe date: 01/17/33.

-----

---------- Recipe via Meal-Master (tm) vv7.04

      Title: Venison Sauce Piquante
 Categories: Wild, Venison, Sauces
   Servings:  1

      5 lb Venison meat, cut 2" cubes        1/2 c  Shallots, finely chopped
      3 pt Water, cold                         4    Onions, white, finely chop
     32 oz Tomatoes, whole, can              1/3 c  Bell pepper, finely chopped
      1 ts Garlic, finely chopped            1/4 c  Parsley, finely chopped
      6 oz Tomato sauce                        3    Lemon peel, small slivers
    1/2 c  Celery, finely chopped                   Cayenne pepper/generous
     12 oz Mushrooms + liquid                       Salt & pepper to taste

  Fry meat in minimum oil til tender to fork. Usually 20 - 35 minutes.
  Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not
  dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints
  cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell
  pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add
  fried venison meat, parsley, lemon peel and salt and pepper to taste.  Let
  simmer over low fire for at least one hour.  Serve over hot rice.

-----

---

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